Meringues are my go to pudding for when I’m lost as to what to cook: I love how extravagant they look, especially piled high on a cake stand like they do in the shop windows at pasticcerie across Venice. Every home cook needs a good meringue recipe; it’s such a good one to have under your belt. Not only are they gleefully easy, they can also be made a good few days ahead of when you plan to eat them, then stored in a tin. Serve as is, or with whipped cream and a bowl of strawberries.