Hard Meringues

For a hard meringues, such as these toffee kisses, you’ll need to double the recipe above, and add a ¼ tsp cream of tartar before you add the sugar. Beat the egg whites as above until they form stiff, glossy peaks. Fold in 1 tsp of vanilla.

Preheat your oven to 275˚ F (135°C). Pipe or dollop the egg whites onto a parchment lined baking sheet, and bake until firm - about 30 minutes. Cool on wire racks before serving.

Store cooled meringues in an airtight container for 1 week or wrap well and freeze up to 1 month.