Meringues can be the perfect accompaniment to warm fruit crumbles, stewed winter berries, fruit salads and many more puddings, but they can also shine in their own right as the basis for many a classic dessert such as an Eton Mess, Pavlova, lemon meringue pie, chocolate meringues and hazelnut meringues.

Here are a few key tips to achieving the perfect meringue dessert:

1. Always use brand-new, fresh eggs for meringues as they are much easier to separate than eggs that are a few days or weeks old. It is worthwhile using eggs at room temperature too, as these will create a meringue mixture with a nice, smooth and even texture.
   


2. Make sure all your mixing bowls, utensils and equipment are completely clean and grease-free, as traces of moisture or grease can prevent the eggs from whisking properly.
   


3. Separate your eggs one at a time – yolks into one mug, whites into another – and tip the whites one at a time from the mug into a large mixing bowl; this minimises the amount of wastage should any yolk leak into the white on separation. Even a tiny trace of yolk in the white can prevent it from whisking properly.
   


4. Always follow a recipe and be accurate with your weighing and measuring, as making meringues is an exact science and too much or not enough sugar can dramatically change its texture.
   


5. You will know that the eggs are whisked perfectly when the egg whites form soft peaks, and you can hold the bowl upside down without the mixture falling out.
   


6. Add the sugar slowly and gradually to the egg whites to make sure it is evenly incorporated; this will make for meringues with a smooth texture.
   


7. Always line your baking trays with baking parchment, which will stop the meringues from sticking, allowing you to lift them easily off the parchment when they are cooked.
   


8. Decide how you like your meringues. If you like a gooey centre then pre-heat the oven to 150 °C (130 °C for fan assisted ovens) or Gas Mark 2, and immediately reduce the heat to 140 °C (120 °C for fan assisted ovens) or Gas Mark 1 when you put the meringues in. Bake for one hour at this temperature before turning the oven off and leaving the meringues in until the oven has completely cooled. This method will give you meringues with a crispy outside and a chewy centre. Simply bake for 30 minutes longer to achieve a crisp texture all the way through to the middle.