Should you want to make a crisper meringue to the blog post below then here is the recipe.
Again the ratio is 1 egg white to 2ozs/60g caster sugar
6 egg whites
12oz/360g Organic castor sugar
Pre-heat oven to 110C/215F; Gas ¼/½ or Fan oven 100/110C
1. Whisk the egg whites until stiff and dry
2. Slowly add the sugar continuing to whisk until the egg white is stiff.
3. On a baking tray covered in non-stick baking parchment, either use two dessert spoons to make wedges or pipe into rounds or swirls.
4. Bake in the oven for 2/3 hours until dry.
Chopped nuts can be added to the mixture and also the top of each meringue can be sprinkled with the nuts before baking
Tip egg whites volume up in a clean bowl. To make sure it is grease-free wipe around the bowl with some lemon juice.