• 2 egg whites
• ¼ caster sugar
• 1/2 icing sugar
Preheat your oven to 200 F. Tip the egg whites into a large clean mixing bowl. Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Incorporate half of the 2 sugars then continue to beat. Then add the remaining sugars and beat again. Put the mixture into a pipping bag (or a frozen bag) and form small clouds on the baking tray of your oven previously covered with baking paper. To form your clouds, make 5 small circles (3 down and 2 above) or 7 (4 down and 3 above).
Bake for 1h30.
Turn off your oven and leave the meringues in the oven until they cool down by leaving the door open to let the moisture escape (you can keep it half-opened with the handle of a wooden spoon).
Be careful, meringues should remain white, if they start to color during the baking process, lower the temperature of the oven a little and cook a little longer.
Your meringues can be kept for at least one week in a metal box at room temperature.
You can then gently prick a toothpick into your meringue cloud to place it on the cake.