See how it’s done

1 Use a 20cm round baking tin as a template when drawing circles on baking paper.

2 The egg white mixture is ready when you pull the beaters out and peaks stand straight up.

3 Turn paper over so pencilled circles show through. Spread meringue mixtures to edges of the circles.

4 Use a large metal spatula to loosen the meringues on all sides and lift them off the paper.