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Who’d believe that something this yummy can be made out of egg whites? You only need 3 ingredients – golden caster sugar, light soft brown sugar and egg whites. They’re crisp on the outside with a soft, fudgey toffee centre. Recipe taken from one of my cookbooks.

  • 3 egg whites
  • 100g golden caster sugar
  • 75g light soft brown sugar
  • Sandwich the meringues together with whipped cream & summer berries or creamy vanilla ice cream


Turn the oven on to 110C. Line 2 baking trays with baking paper. Weigh the sugars.


Separate the eggs, you may need to practise this a few times. Spearate one egg at a time and put the white into a big bowl before you separate the next one. Crack the egg on the side of a bowl and then let the egg white fall into a large bowl. Pop the yolks into another bowl.


Whisk the eggs until you have stiff peaks - you should be able to turn the bowl upside down without the egg whites falling out. Go on, I dare you to try it!


Add a tablespoon of the sugar and whisk again. Add more sugar, a tablespoon at a time, whisking well after each addition until half the sugar has been added. Add the rest of the sugar in one go and whisk again until the mixture is thick and glossy.


Put big dollops, a couple of tablespoons for each meringue, onto the trays. Bake for 1 hour. Leave to cool. Fill with whipped cream and summer berrries or creamy vanilla ice cream.