Preheat the oven to 120°C, and line tray with baking paper.
Sift the sugars and set aside. Using a Russell Hobbs hand mixer, whisk the egg whites in the bowl on a medium to high speed until fairly stiff. Add half the sugar and continue whisking until smooth and stiff peaks have formed.
Remove the bowl, and lightly fold in the remaining sugar with a metal spoon.
Spoon or pipe the meringue mixture into 2cm deep circles.
Cook on the lowest shelf of the oven for 1½ hours. Cool on a wire rack.
Top with berries, grated chocolate or whipped cream.
Completed steps (click to remove last step)
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