I'm making meringues for an eton mess that's for desert after Xmas dinner tomorrow. They are so easy to make and only take a few minutes to prepare. I use the River Cottage recipe below.

Ingredients:

2 medium egg whites

100g caster sugar

Beat the eggs until white and form stiff peaks, then gradually add some sugar, mixing it altogether back into peaks, continue this until all the sugar is used. Then place dollops on some baking parchment and place in the oven at 120C for 2 hours.