Step 1

Preheat oven to 120°C. Line two baking trays with non-stick baking paper.

Step 2

Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.

Step 3

Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.

Step 4

Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.

Step 5

Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.