METHOD 1.

Preheat oven to 120C/100C fan-forced. Line 2 large baking trays with baking paper. Trace three 10cm x 20cm rectangles on the paper. Turn paper over.

Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar dissolves and mixture is thick and glossy. Spoon mixture evenly on to 3 rectangles on prepared trays, spreading with a spatula to level. Bake for 1 hour, swapping trays halfway during cooking, or until meringue is firm, but not browned. Turn oven off. Cool for at least 1 hour in oven with door ajar.