|Dry egg white||15 Milliliter|
|Caster sugar||100 Gram|
1. Blend the egg white and 15 ml/1 tbls of the water until smooth. Stir in the remaining water. Whisk until very stiff.
2. Whisk in half the sugar, then fold in the remainder, cutting through the meringue lightly with a metal spoon. Do not over mix.
3. Line a baking sheet with baking parchment. Spoon or pipe the meringue on to the baking parchment, making 12 equal-sized meringues.
4. Dry out the meringues in the centre of a very cool oven at 110°C/225°F/Gas mark 1/4 for 2 to 3 hours or until the meringues will lift off the parchment easily. Cool, then sandwich together with whipped cream, if liked.