In the entry about the pear meringue cake, I mentioned that meringues aren't my strength. This time I think my baking attempt was successful because I prepared little cookies rather than big meringue layers. My son was as happy as a clam because he really loves meringues. The only problem with the cookies was that I didn't make enough. Next time I'm going to bake a few more.

You can change freely the few ingredients needed to make meringues. You just have to remember that for one egg white you use 50g of sugar (use fine sugar, but it doesn't necessarily have to be caster sugar). I added brown sugar, but you can use white. Meringues with brown sugar have a slightly creamy colour and a nice caramel flavour.

Ingredients:

Heat the oven up to 140 C. Put the egg whites into a clean and dry pan (carefully separate the egg white from the egg yolk because even a bit of yolk will mean that you can't whisk the egg whites). Whisk the egg whites and when done add the sugar spoon by spoon. The process of whisking may even last 15 minutes. Turn down the heat to 130C. Cover a baking tray with baking paper and put the dough on this in many separate small amounts. Bake for about 1 hour. Turn off the heat, open the door of the oven a bit and leave the meringues to cool down. Keep the cookies in an airtight box.

Enjoy your meal!