date:Feb 21, 2014
e, still in the tart tin, on a wire rack. Set aside for 1 hour or until cooled to room temperature.
6. Preheat oven to 180C. Use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add extra caster sugar, a spoonful at a time, whisking constantly until thick and glossy. Spoon meringue on top of tart. Use back of a spoon to spread meringue, doming it slightly in centre and decorating with large swirls. (Make sure meringue is touching pastry right