Ensure all your equipment is clean and completely free from any grease before starting.
Pre-heat your oven to 110°c (100°c for fan assisted ovens or Gas Mark ¼) Line a baking sheet with some greaseproof paper and set aside. In your clean bowl, whisk your egg whites until they reach soft peaks. Using an electric hand whisk is preferable, as it will ensure a steady whisking speed and take less time, although whisking by hand is of course possible too.
Once your egg whites have reached soft peaks, continue to whisk whilst them whilst adding the sugar a spoonful at a time, ensuring each spoonful is mixed in before adding the next.
As you add the sugar, you should see the mixture start to thicken and become a glossy white. Continue to mix until all the sugar is added and the mix has reached stiff peaks.
Once the mixture has reached stiff peaks, you are ready to make your meringue shapes. You can use a piping bag to create uniform meringues, or simply spoon them into little mountains. This recipe will make about 4 large meringues or 6 medium meringues.
Spoon or pipe your meringues onto the pre-lined baking sheet, leaving a little space between each. Place the meringues into your pre-heated oven and bake for 1.5-2 hours, depending on the size of your meringues (the smaller the meringue, the quicker they'll bake).
After your baking time, switch the oven off and leave the meringues in. Allow them to cool in the oven before removing - this helps prevent the meringues from cracking from the sudden change in temperature outside the oven.