- 150 grams egg whites
- 300 grams caster sugar
- Put sugar and egg whites in a large mixing bowl over simmering water. Stir from time to time until the sugar dissolves. Take off the heat.
- Whisk the meringue mix until it cools down.
- Set oven to 80c
- Pipe and decorate with desired flavourings such as raspberry dust and dry for about 15 min for a soft middle or 25 minutes to dry completely.