If you find yourself with any spare egg whites and don’t know what to do with them, pop them in the freezer until you’re ready to use them. These meringues are really easy. Defrost your egg whites (or use fresh ones), whisk until firm add 50g caster sugar to each egg white and whisk until shiny, thick and creamy and if you turn the bowl upside down it shouldn’t fall out. Spoon large peaks onto a lined baking tray and bake in a cool oven – 110C or gas mark 1/4 for an hour. Once cooled drizzle with chocolate and sprinkle with chopped nuts. Marshmallowy in the middle they are delicious with fresh fruit and maybe a dollop of cream or yoghurt.