Oven: Heat to 110°C/100°F fan/gas 14.

Use parchment paper or non-stick liners to cover 2 baking sheets. (meringue can stick on greaseproof paper and foil).

Place four big egg whites in a sizable, spotless mixing bowl. (not plastic). With an electric hand whisk, beat them at a medium pace until the mixture resembles a fluffy cloud and forms stiff peaks when the blades are lifted.

At this point, increase the pace and begin to add 115g of caster sugar, one dessertspoon at a time. Beat for a further 3–4 seconds in between additions. It's crucial to add the sugar gradually at this point to avoid the meringue leaking afterward. Don't, however, go too hard. The combination should be thick and glossy when it is finished.

Sift a third of the 115g icing sugar over the mixture, and then use a large metal spoon or rubber spatula to carefully fold it in. Thirds at a time, continue to sieve and fold in the remaining icing sugar. Once more, don't overmix. The combination ought to now appear billowy and smooth.

A heaping dessertspoonful of the concoction should be taken. Make an oval form on the baking sheet using a second dessertspoon. If you'd rather, you could also just throw them around.

If using a conventional or gas oven, bake the meringues for 1 14–1 14 hours, or until they sound crisp when pressed underneath and are a light coffee color.

On the trays or a cooling stand, allow to cool.