Preheat your oven to 200c. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.
Take the sugar out of the oven, and turn oven down to 100’c (leave the door open to help speed this up.) With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy.
If you want to make kisses with your meringue girls mixture, spoon your meringue into your disposable piping bag and cut the tip off (about a 50 pence size hole). Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2cm height from the baking tray and then let go before pulling up to form the lovely peaks.
You can colour the meringues by painting the inside of the piping bag with natural food colouring. We usually do about 4-5 spaced out stripes.
You can flavour your mixture with freeze-dried powders, strong natural essences and ground nuts. Be very careful when adding nuts as the oils tend to deflate the mixture.
Bake for about 35-45 minutes or until the meringue bases come off the parchment paper clean.