How to make chewy meringue cookies

• Preheat oven to 120°C/250°F/Gas mark ½.
• Clean all bowls and equipment well before use as we don't want any oil or grease as this can affect the stabilizing of the whipped egg whites. I use a piece of paper towel with a little lemon juice and run it over the surface of the bowl and whisk then dry it well before use.
• Carefully separate egg whites into a bowl being sure not to get any egg yolk into the egg whites.
• Add the cream of tartar to the egg whites and whisk slowly increasing the speed of the whisk until the egg white mixture appears frothy (See image 3). This should take approx. 2-4 minutes.
• Start adding the sugar one tablespoon at a time. once all the sugar has been incorporated add the vanilla extract.
• Whisk on high speed until the mixture forms stiff and shiny peaks (See image 5). This should take approx. 5-10 minutes. Do not overwhip the meringue mixture once it has formed stiff peaks and the sugar is fully incorporated it is ready. Test a little mixture between your fingers and when you can no longer feel the grain of sugar you will know it is ready to go.
• Line 2 baking sheets with parchment paper using a little meringue mixture on the corners to hold the paper on the tray. I like to use a round 3-inch cookie cutter as a template and draw 6 circles on both of the parchment papers as a guide.
• With a large ice cream scoop or large spoon divide the mixture into 12 circles. Shape them with an offset spatular or butter knife into the circle's templates on the parchment paper. (See image 6).
• Add one teaspoon of jam to the center of each meringue cookie. Swirl with the edge of a shape knife or wooden skewer to incorporate the jam into the meringue (See image 7).
• Place both baking sheets into the oven and bake for 1 hour. Do not open the oven door during baking time. After 1 hour turn off the oven but keep the meringues in the oven to let them rest as the oven cools for at least a further 30 minutes leaving the oven door closed. I find after 30 minutes of rest time makes the perfect chewy center and crunchy exterior but you can leave them to rest for slightly longer if prefer a less chewy center.