Meringues - a box full of clouds...

I'm a BIG fan of meringue. There's nothing more comforting for me that this little, light, crispy (sometimes a little gooey in the middle) cloud gently melting in my mouth. And now the important part - if you're a fan of very crisp and dry meringues you have to omit the cornstarch in the recipe, if you prefer a meringue dry and crisp on the outside but a little gooey in the inside do add the cornstarch. In my house we have a little problem, as my Hubby is a fan of those crispy ones and I'm a fan of the latter.
Meringues are very easy to make and are great idea of reusing your leftover egg whites. General rule is to use about 50 g of sugar per each egg white.

How to make it...

- 6 large egg whites
- 1 1/2 cup caster sugar
- pinch of salt
- 1 teaspoon cornstarch

Preheat your oven to 180 C. Combine egg whites and salt in the bowl using an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.
Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes. Sift the cornstarch over the meringue and fold in. Use meringue immediately.

Using a big spoon (or a piping bag) place a dollop of meringue mixture on a parchment paper or silicon baking mat. Put into the oven and bake/dry for about 30 minutes. Leave to cool completely before eating/using.