Meringue cookies

2 egg whites

1/2 cup of caster sugar

The mixing bowl has to be dry. Beat egg whites until soft peaks form.

Gradually add caster sugar. 1 tablespoon at a time. Continue to beat until the mixture is very thick and glossy. Do not over beat or else the meringues will collapse during cooking and beads of sugar will form on their surface.

Use teaspoons to spoon the mixture onto the lined trays to form the meringues. (In my case, I used a piping bag)

Bake in the preheated oven of 150 degreeC for 1.5 hrs. The meringues should be off-white coloured, or coffee-liked.

Store the meringues in an airtight container. They can last up to 3 weeks. Goodluck! :-)