Preheat your oven to 100°C fan and line a baking tray with greaseproof paper.
To make the meringue, firstly weigh your egg whites. You will need double the weight of sugar to egg whites.
Whisk the egg whites in a clean, dry bowl using a stand mixer or electric hand whisk.
When the egg whites are thick, white, and standing in peaks then it’s time to add the caster sugar. Keep the whisk on medium high and add the sugar a dessertspoon at a time. When all of the sugar has been added turn the whisk up to high and whisk for a few minutes.
The meringue mixture is ready when you cannot feel any grains of sugar when you rub a small amount of meringue between your thumb and forefinger.
Fit a piping bag with a large round nozzle and add the meringue into the bag. Once full, trim a piece of baking parchment to fit your tray and secure in place at each corner with a small amount of the merignue mixture.