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Pam's Delicious Meringue Recipe This divine Mediterranean meringue recipe is really quick and easy. The left over egg yolks can be used to make one of our delicious These sweets are amazingly versatile, they can be sandwiched together with whipped cream, served on their own drizzled with our gorgeous Butterscotch Sauce Create your own sundae with meringue, ice cream and fresh fruit. They can be stored in an airtight container for 3 - 4 weeks, but ours never last that long, and are a great standby as an emergency dessert. Ingredients for 12 meringues
Method
 1./ Preheat Oven to 100ºC/Gas Mark1 2./ Whisk egg whites with electric whisk or food processor attachment until the mixture forms soft peaks. 3./ While continuing whisking, add the sugar gradually, spoon by spoon and continue whisking until reasonably stiff peaks form. 4./ Using a dessertspoon, scoop 12 blobs of the mixture onto a baking sheet covered withoiled greaseproof paper or foil. Make sure that you leave about an inch gap between each one. 5./ Bake for 1-1/2 - 2 Hours on the middle shelf. Once cold, remove from foil/paper and store in airtight container.
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