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By Bea's of Bloomsbury (St. Paul's)

Makes 40 mini meringues. For giant meringues, simply place larger amounts on the baking sheets.

Cooking time: 50-60 minutes

2 baking sheets
Electric whisk
Baking paper
Pastry brush

6 egg whites
350g (1 3/4 cups) caster/superfine sugar
150ml (2/3 cup) store-bought raspberry coulis for decoration

1. Preheat oven to 110°C (215°F) or gas mark 1-2.
2. Fill a large saucepan 1/3 full of water. Heat over a medium low heat until simmering.
3. Lightly mix egg whites and sugar in a wide, shallow metal bowl.
4. Place the bowl over the pan of simmering water (making sure that the bottom of the bowl doesn't touch the water) and slowly heat the mixture until it is warm to the touch and the sugar has dissolved. Stir occasionally.
5. Remove from the heat and whisk with an electric whisk until stiff, glossy peaks are formed.
6. Dot a bit of mixture in each corner of the baking sheets and stick the baking paper to it.
7. Using two tablespoons, scoop golf ball-sized blobs of mixture onto the prepared baking sheets. Bake for 50-60 minutes until firm.
8. Remove meringues from the oven and, using a pastry brush, paint them with raspberry coulis. Return meringues to the oven and bake until the coulis has turned a darker, more purplish colour and the meringue is dry to the touch. The coulis can feel slightly sticky.
9. Remove from the oven and cool. Remove meringues from the baking paper and store in an airtight container for up to one week.
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