Ingredients:
4 large egg whites at room temperature
115g caster sugar
115g icing sugar
Method:
whip whites in glass (not plastic) bowl until stiff
then add caster sugar a bit at a time while mixing constantly in between
once all the caster sugar has been added and th mixture is glossy and stiff
add icing sugar a 1/3 at a time and fold into the mixture
once all sugar is incorporated spoon the meringue on to grease proof paper(meringues stick to baking paper and foil)
bake in a preheated oven at 100- 110 for 1 ½ -1 ¾ hours