3 egg whites150 g castor sugarElectric whiskPiping bag with large star nozzleBaking sheets lined with parchment
Use a hand held electric whisk to whisk the egg whites, increasing speed gradually, until they form stiff peaks. Add the sugar a spoonful at a time, whisking it in well. The mixture should be very stiff and glossy.
Transfer the mixture to a piping bag. Pipe the meringues onto parchment-lined baking sheets.Bake at 120 deg C/100 deg fan/ gas Mark 1 for an hour, then leave in the switched off oven overnight or until completely cold. You don't have to pipe them, but it produces a neater result - even if your piping is as amateurish as mine!
Store in an airtight container, they keep for weeks.Serve however you like - sandwiched with whipped cream, in a sundae with ice cream and sauce, make Eton Mess...https://www.instructables.com/id/Eton-Mess/
Question & Answer
Question: Select the incoherent image in the following sequence of images.