Pre heat oven to 110°C. Line a baking tray with greaseproof paper and lay aside for later

Tip the egg whites into a large mixing bowl and beat with an electric whisk untill fluffy but stands in stiff peaks

Turn up the speed, add in the caster sugar and continue beating for another 10-15 seconds. But don't over beat, it should be thick and glossy

Tip ¾ of the icing sugar into the bowl at a time and begin to fold it in. The mixture should now look smooth

Spoon the mixture into a piping bag, cut the tip off and pipe onto the baking tray

Place I to the oven and cook for 1 hour. The meringue should last for up to 2 weeks!

Enjoy👍