A simple garnish which has many applications from Eton mess to lemon meringues. When done correctly these will have beautiful peaks and great crunch and a sticky centre. I have always found it very therapeutic to make these when piping you can simply zone out and only think about piping the next meringue drop.
200g Eggs whites
To make the meringue drops line a baking tray or dehydrator Silpat mat or baking paper with baking paper. Make a Swiss meringue by placing the egg whites & caster sugar into a heatproof bowl and place over a pan of simmering water. Whisk constantly until the sugar dissolves, the temp should not exceed 50c, once this temperature is reached remove from the heat and continue to whisk until fluffy & cool. This can be transferred to a mixer for the final stage. Place the meringue into a piping bag with a 1/4in plain nozzle and pipe drops onto the baking tray, as you go to pull the nozzle away push back down to create nice peaks. To jazz these up you can zest over fresh lemon juice or sprinkle some freeze-dried raspberries over. Place into the dehydrator until crisp. If you don't have a dehydrator place into the oven on the lowest setting with the door slightly open. These can be stored in an airtight container for 3-4days.