Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with parchment paper (meringue can stick on greaseproof paper).

Tip the egg whites into a large clean mixing bowl. Beat on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. Add the sugar slowly at this stage as it helps prevent the meringue from weeping later, but don’t over-beat.

When ready, the mixture should be thick and glossy.

Drop spoonfuls of the mixture into rough rounds or pip into nests. Bake for 1 -11/4 hours until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.