300ml of orange Syrup left over from the Christmas Pudding.
6 egg whites
120g caster sugar
Preheat the oven 100°C/gas 1/4
1 Heat the syrup in a pan to just below boiling. In a clean bowl whisk the egg whites until they are fluffy. 3 to 4 minutes should do. Once they are fluffy and white and form soft peaks. Don’t stop the beating here, just slowly add a tablespoon at a time of the sugar syrup until it is all dissolved.
2 Then add the sugar - gently does it because tipping it all in at once knocks the air out of the eggs. Stopping beating the eggs means you knock the air out as you restart beating them. So a flow of continuous beating gets the best results.
3 Dollop the mixture onto greaseproof paper and bake for 2 hours.
Turn the oven off and leave in the oven allowing them to cool.Keep in an air tight container