Having talked about adding Elderflower syrup to meringues, I was inundated with requests for my recipe. So here it is!

• 4 large egg whites, at room temperature
• 115g caster sugar
• 115g icing sugar

1. Preheat the oven to fan 110C/ gas 1⁄4. Line 2 baking sheets with parchment paper (meringue can stick on greaseproof paper and foil).
2. Tip the egg whites into a large clean mixing bowl). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
3. Now turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
4. Sift a third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
5. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.Turn off the oven and leave the meringues alone in there for a few hours or overnight!
6. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) 

To make Elderflower Meringues, just add a few drops of Elderflower Cordial and a drop of yellow food colouring to the mix before whisking.  Yummy....