Preheat the oven to 110 C Bake (you will use two trays so you will need to use a multi fan or fan forced function for this).

Line two baking trays with baking paper. Use either cooking spray or a bit of meringue in each corner to stick the paper to the trays.

You will need to use a food mixer (or an electric hand beater) for this recipe to ensure even consistent mixing.

Ensure your mixing bowl and whisk attachment are completely clean, dry and free from any oil or grease.

Add the room temperature egg whites to the mixing bowl.

Begin to whisk the egg whites on a medium speed until they start to froth up, then increase the speed slightly. Whisk until the egg whites form stiff peaks.

Ensure no runny egg whites remain at the bottom of the bowl and the egg whites are consistently stiff peaks throughout. Do not overmix after this stage.

Increase the speed of the mixer and add the caster sugar slowly one dessert spoon at a time. Allow the mixer to mix for at least 5-6 seconds between additions to fully incorporate the sugar so it fully dissolves.

Once all the caster sugar has been added remove the bowl from the food mixer.

Sift a third of the icing sugar over the meringue mixture and using a large metal spoon carefully fold it through.

Repeat the sifting and folding two more times until the icing sugar is fully incorporated but no volume is lost.

Take a dessert spoon of the meringue mixture and place on the baking tray and use another dessert spoon to scrape off the mixture and form a rough circle.

Repeat with all the mixture leaving approximately 2 cm between each dollop of meringue over both trays.

Place the trays in the oven and bake for 1 hour 45 minutes, DO NOT open the oven during this time.

The meringues will change to an off white colour at the end of the cooking time and feel firm to touch.

Turn off the oven and leave the door of the oven ajar until the meringues cool completely.

Remove from the oven once cold and place them in an airtight container until they are ready to serve.

The meringues should keep for up to 2-3 weeks in an airtight container.

Serve with berries, cream, lemon curd and more!