After watching an episode of Rachel Allen: Bake where she baked meringues, I was inspired to use up the egg whites I had left in my fridge. Her recipe was really good, they turned out crispy on the outside and chewy in the middle.
4 egg whites
a pinch of salt
300 g caster sugar
1/2 tsp vanilla extract
a drop or two of red food colouring
Whisk the egg whites and salt into soft peaks with an electric whisk on high speed, add the sugar bit by bit and whisk until the mixture is quite solid and don’t fall out when you turn the bowl over. Add the vanilla and food colouring. Either mix the food colouring in well, so the mixture is evenly pink or just mix it in a little to get a rippled effect. Put spoonfuls of the mixture onto parchment paper and bake for 45 minutes in 140C. Then turn off the oven and put the oven door ajar and leave them to cool for 20 minutes.