Building my courage and fingers crossed hoping not to have an unsuccessful attempt, I got all my ingredients ready and measured. I think one of the hardest parts, for me anyway, is knowing when my meringue is at soft and stiff peaks.
Luckily for me, today was a success! Although my piping of the shells wasn't the neatest, they cooked very nicely :)
Note: The recipe says use of powdered egg white is optional, and seeing as I didn't have any available anyway, I chose to leave it out.
Below is the recipe as used from the link above to the Raspberri Cupcakes blog.