These make fantastic gifts and are a nice change from the current cupcake, cake pop, macaroon craze!
Line two baking trays with parchment paper.
Preheat the oven to 100C.
Wipe down all the equipment (bowl, whisking attachments, spoons, etc) with a little lemon juice or white vinegar on a bit of kitchen towel. Meringues do not like grease.
Separate the eggs and put the whites into a large mixing bowl. If you get any shell in the whites try to use a spoon, not your finger, to remove it because of the grease. You can use the yolks to make mayonnaise, custard or mousse.
Whisk on a low speed for about 3 minutes until the egg whites are all bubbly, add the vanilla extract, then up to a medium speed for another minute then crank up to high until stiff peaks have formed.
Whisk in the caster sugar, a tablespoon full at a time, allowing 4 seconds to mix in-between additions. You should end up with a thick glossy mixture.
Sift in the icing sugar, a third at a time, folding it in gently. The mixture should now look smooth and billowy.
Scoop out onto the baking paper using two tablespoons, I usually get 18 good sized meringues out of this.
Pop in the oven for 1 3/4 hours until they have a little colour to them, feel firm on the base and sound hollow when tapped.
Allow to fully cool before enjoying. These should have a wonderful crisp on the outside and a gooey centre.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.