MAKE YOUR OWN MERINGUE
1. Preheat the oven to 130ºC/250ºF/gas ½. Put 2 large free-range egg whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
2. With the mixer still running, gradually add 100g of golden caster sugar until combined.
3. Line 1 large baking tray with greaseproof paper. Put the mixture in the middle of the tray, then use the back of a spoon to shape and swirl it across, leaving a 3cm gap around the edge.
4. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringue to cool.