3 egg whites
150 g castor sugar
Electric whisk
Piping bag with large star nozzle
Baking sheets lined with parchment
Use a hand held electric whisk to whisk the egg whites, increasing speed gradually, until they form stiff peaks. Add the sugar a spoonful at a time, whisking it in well. The mixture should be very stiff and glossy.
Transfer the mixture to a piping bag. Pipe the meringues onto parchment-lined baking sheets.
Bake at 120 deg C/100 deg fan/ gas Mark 1 for an hour, then leave in the switched off oven overnight or until completely cold.
You don’t have to pipe them, but it produces a neater result
Store in an airtight container, they keep for weeks