3 large egg whites
175g (6oz) caster sugar
pinch of salt
1. Heat the oven to 140C (gas mark 1). Line baking tray with greaseproof paper.
2. Place the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes, or until the egg whites form stiff peaks. If you lift the whisk attachment out of the bowl, the mixture should look fluffy and cling to them, while the peaks remain stiff and moist-looking.
3. Then, while continuing to whisk, gradually add the sugar a tablespoon at a time, until the mixture is stiff and glossy - this may take 5-10 minutes.
4. Using a large, metal spoon, place on to the prepared baking tray.
5. Bake for 30-40 minutes, or until the bread is pale and dry. Turn off the oven and allow the bread to cool in the oven with the door slightly ajar.
