Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4.
Line 2 baking sheets (not with foil, as it will stick).
Tip the 4 large egg whites into a large clean mixing bowl
(not plastic, I use my food mixer metal bowl)
Beat the egg whites on medium speed until they stand up in fluffy peaks.
Turn up the speed and add 115g caster sugar, a spoonful at a time
beating for 3-4 seconds in between. Don't add the sugar too quickly
as the meringue can weep (sugar shifts to the bottom when cooking).
When ready, the mixture should be thick and glossy and in hard peaks.
Normally a good way to check is that they stay in place
when the bowl is upside down.
Spoon ovals of the mixture on to the baking trays or pipe to create different shapes.
Bake for 1 1⁄2-1 3⁄4 hours or until the meringues sound crisp when tapped underneath and are a pale coffee colour.
Leave to cool and store in an airtight container for up to 2 weeks or a month if frozen.
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