Meringues

With 6 egg whites left over from the Hollandaise, what else could i do but make meringues, although this recipe only used up 2 of them.

- Whisk 2 egg whites until stiff.

- Whisk in half the sugar and fold in the other half.

- Using a piping bag, pipe out the mixture onto baking parchment.

- Cook for 40 mins in the oven at 140c (70 mins for large 6cm meringues).

Nigella also suggest leaving them in the oven to cool down, otherwise they dry hard and even crack, but i forgot to do this, and they turned out fine. As you can see, we had them with whipped cream and raspberries, and by the time my cousion Sharon had come round to see Marni, we'd eaten most of them! 2 whites down, 4 to go.