Swiss Meringues

A light marshmallowy middle, inside a firm, crisp and glossy shell.

I mixed together 115g egg whites and 225g caster sugar over a pan of simmering water until the sugar was dissolved and the mixture was warm but not hot. Then a 15 minute whisk, spooned out and sprinkled with flaked almonds. Baked for 45 minutes at 120 fan, then left to cool in the oven.

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