Meringues

Steps

1. 1
   Heat the oven to 100°C (90°C fan) and line two baking trays with baking paper.
2. 2
   Wipe a large bowl and the whisk with a little lemon juice — any trace of fat or yolk stops the whites from foaming.
3. 3
   Whisk the egg whites with the salt on medium speed until they form soft, foamy peaks.
4. 4
   Turn the mixer to high and add the sugar one tablespoon at a time, waiting about 15 seconds between each, until it is all in.
5. 5
   Add the lemon juice and vanilla and keep whisking for 3–4 minutes, until the meringue is thick, glossy and holds a stiff peak; rubbed between your fingers it should feel smooth, not gritty.
6. 6
   Pipe or spoon small mounds about 4 cm wide onto the trays, leaving 2 cm between them.
7. 7
   Bake for 1.5 hours without opening the door; they are done when they lift cleanly off the paper and sound hollow when tapped.
8. 8
   Switch off the oven and leave them inside with the door ajar until completely cold, then store in an airtight tin.