Make your own meringue:
- Preheat the oven to 130ºC/250ºF/gas ½. Put 2 large free-range egg whites into the bowl of a free-standing mixer (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).
- With the mixer still running, gradually add 100g of golden caster sugar until combined.
- Line 1 large baking tray with greaseproof paper. Put the mixture in the middle of the tray, then use the back of a spoon to shape and swirl it across, leaving a 3cm gap around the edge.
- Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringue to cool.
