Basic meringue recipe - Telegraph 100g free-range egg whites (3-4 eggs). We use Two Chicks liquid egg whites Line a small, deep tray with baking parchment, pour in the caster sugar and heat it in the oven until the sugar is just beginning to melt at the edges. Heating the sugar helps to create a glossy, stable mixture. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks. Take the sugar out of the oven. With your mixer on full speed, slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed for five to seven minutes. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy. The mixture is now ready to be used in the rest of the recipes.