Meringue Cuite Baskets Recipe

4 egg whites
225-250 g/8-9 oz icing (confectioners') sugar, sifted

A few drops of vanilla essence (extract)

Method:

Whisk the egg whites in a clean, grease-free, heatproof bowl until frothy, then gradually whisk in the icing sugar followed by the vanilla essence. Set the bowl over a pan of gently simmering water and whisk until the meringue holds its shape and leaves a thick trail when the whisk is lifted out. Line a baking (cookie) sheet with baking parchment and draw six 7.5 cm/3 in circles on the paper. Using half the meringue mixture, spoon a layer of meringue inside each circle. Place the remainder in a piping bag and pipe two layers of meringue round the edge of each base. Dry in a preheated oven at 150°C/300°F/gas mark 2 for about 45 minutes.