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Meringues (Slideshow version)
Stage 8/8 : 4 hours
After cooking, place hot on a rack to cool.Keep in an airtight tin.
Remarks
This kind of meringue is also called "French meringue" or "raw meringue", which is different from Italian or Swiss meringue.Keep in mind that meringues must dry rather than cook: a cool oven and a long cooking time is needed, if you want to make very white meringues like in bakeries. The quicker and hotter the cooking, the browner they will be.
You can also use a forcing bag to make more evenly or decoratively shaped meringues.
Caster sugar or icing sugar make no difference.