Perfect Meringue Cookies

Preheat the oven and prep your baking Trays

1. Preheat the oven to 80°C /175°F Fan Setting or 100°C / 210°F normal setting. Line two large baking sheets with silicone baking mats.

Make the meringue

1. Put the egg whites and sugar in the bowl of your stand mixer. Set this over a pot of barely simmering water, making sure the bottom of the bowl doesn't come into contact with the water. Use a balloon whisk to lightly whisk the egg whites and encourage the sugar to dissolve.
2. If you have a digital thermometer you can check whether the mixture has reached the right temperature of 55C/ 130F. If not, simply check whether the sugar has dissolved d by checking it between your fingers – if it is still gritty continue to heat while mixing for a little longer.
3. Dry the bottom of your mixing bowl and attach to the stand mixer. Add the vanilla extract and whisk at maximum speed for 5-7 minutes, or until the meringue forms perfectly stiff peaks.

Pipe the Meringue Cookies

1. Transfer the meringue into a piping bag fitted with a large star nozzle. Pipe the meringues onto the prepared trays spaced slightly apart.

Bake and Cool

1. Bake the meringue cookies for 60 minutes or until they are dry to the touch and release easily from the baking mats.
2. Turn the oven off and leave the meringues to cool in the oven until it cools down – don’t open the door!