I like to serve them sandwiched with whipped cream or with strawberries and cream.
4 large egg whites
180g caster sugar
Preheat the oven to 140degrees Centigrade.
Line two baking sheets with baking parchment.
Whisk the egg whites in the bowl until very stiff, you should be able to turn the bowl up and nothing moves!
Start adding the sugar, a dessert spoon at a time, whisking very well in with each addition.
Either spoon the meringue onto the prepared tins or pipe, the meringues above are tiny, around 3cm across.
Pop in the oven and bake for around 45-60mins depending on size, they should lift easily from the paper and sound hollow.
Allow to cool on the baking sheet and then store in an airtight container.