|Caster sugar/4 ounce caster sugar and 4 ounce light soft brown sugar||8 Ounce|
Heat the oven to 200°F, 100°C, gas no. 1/4 or Low.
Line two large baking sheets with non stick silicone paper.
On one baking tray mark out a circle 8 inches (20 cm) in diameter.
On the other baking tray mark one circle 7 inches (17.5 cm) and another circle 6 inches (15 cm) in diameter; use plates and saucers as guides.
Place the egg whites in a large bowl and whisk on high speed with an electric or hand rotary whisk until they form soft peaks.
Add the sugar a teaspoonful at a time whisking well after each addition. (If using caster and light brown sugar it is important to sieve them together two or three times in order to mix them, thoroughly before starting to whisk into the egg whites.)
Continue whisking well after each addition until all the sugar has been added.
Divide the meringue between the marked circles and spread it out evenly to cover.
Bake in the oven for 3 to 4 hours, until the meringues are firm to touch and dried out.
Remove from the oven, leave to cool and peel off the paper.
The meringue layers may be filled with a mixture of fruit and cream.
Soft fruit such as raspeberries or strawberries make a good filling if mixed with 1/2 pint (300 ml) whipped whipping cream.
Spread half the filling on the largest piece of meringue, then cover with the next size of meringue, spread over the remaining cream and place the smallest meringue layer on top.
Place on a serving dish and leave to stand for at least an hour before serving.