French Meringue

Ingredients

1.	Pre-heat the oven to lowest temperature - Slow Cook / 105°C / 200°F
2.	Place egg whites into a large clean grease-free bowl and on a low-medium speed beat until foamy, then add in the cream of tartar
3.	Gradually increase to full speed. Keep beating until the mixture reaches the soft peak stage and has doubled in size
4.	Add in one third of the sugar, and beat for a few minutes.
5.	Add the rest of the sugar in two more thirds, then continue to beat on high speed until the mixture is thick and glossy
6.	Cover a baking sheet with greaseproof paper and either spoon or pipe your mixture into the desired shape
7.	Bake for 1½ hours then turn off the oven and leave the meringue to cool in the oven to completely dry out

You can colour the meringue before piping onto the baking tray