Meringues have a bit of a reputation, I think, in that they are often thought of as difficult. All you need is a clean bowl, a whisk - an electric one is best! - an oven, some eggs and sugar. whisk egg whites until stiff. Gradually add sugar - 50g per white - until the mix is glossy. At this point add what you like. A handful of chopped nuts, be it pistachio, hazelnut or walnut. Fold in a couple of spoons of good cocoa, swirling it into the mix. Or some chopped chocolate bars. Just have an experiment. Place the mix in large tablespoons on a tray lined with parchment then bake for an hour at 130 degrees. Leave to cool in the oven. There are many people who have different opinions on meringue making. A very well known chef once put me down in front of an audience for not putting salt in the meringue. Then in the next dem, I did it before he could ask and he then shot me down for that! Some cook for longer, some are piped. Who can tell, it's all down to personal preference- like plenty of food!

Whatever the case, serve with lashings of cream and fresh fruit. They will keep for ages in a tin but if, for any reason, they don't get eaten, put them on the bird table for the local wildlife!