• 4 egg whites, at room temperature
• Pinch of salt
• 1 cup (220g) caster sugar
• 1/2 teaspoon vanilla essence
Preheat oven to 120°C. Line two baking trays with non-stick baking paper.
Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.