Basics: french meringue cookies

Step by step

1. Place the egg whites, cream of tartar and salt in a bowl. Turn the 6 Speed Hand Mixer on speed 3 and whip for 4 minutes until soft peaks form.

2. Turn to speed 2 and gradually add caster sugar.

3. Increase the speed to 5 and whip for 12-15 minutes until very stiff peaks form. Rub the meringue through your hands to make sure all sugar has dissolved.

4. Transfer the meringue mixture to a piping bag fitted with a 1,5 cm star nozzle.

5. Line a baking tray with parchment paper. Pipe a 4cm-wide meringues onto the parchment paper.

6. Bake for 1 hour in a 100°C preheated oven.

7. Allow to rest for another hour in the oven before taking the meringues out.

8. Optional: dip the meringues into a melted ruby chocolate.