Meringues, crunchy and gooey

There are lots of different ways of making meringues. Crunchy on the outside and gooey in the middle, try this method from Jamie Oliver - worth the extra whisking time.

1. 1

   Whisk the egg whites (preferably with an electric hand whisk or in a stand mixer) until they form stiff peaks.
   
   Now keep whisking while you add the sugar, in 3 stages, whisking for a few seconds in between.
   
   Add the pinch of salt*.
   
   Keep whisking for 8 to 10 minutes. It is done when it is really thick and shiny, and you cannot feel any sugar grains when you rub a little of the mixture between your fingers.
   
   Pre-heat the oven to 130 C fan (150 C non-fan).
   
   Place a sheet of baking paper on a large baking sheet and use a little of the mixture to stick the corners down.
   
   Put 6 dollops of the meringue mixture onto the paper. The thick mixture will make them quite spiky - all part of the texture, so don't smooth out.
   
   Bake for 1 hour then switch the oven off.
   
   Leave to cool in the oven for the crunchiest outside.