500g liquid egg whites
500g caster sugar
500g icing sugar
100g corn flour
Pass both your sugar and corn flour though a drum sieve, whisk egg whites to full peak and add the remaining ingredients, divide mixture into piping bags
Grease spray your trays and line with greaseproof paper, cut tips of your piping bags and put the pipe mixture onto the prepared trays
Pre-heat rational oven at 68c, moisture out and with fan turned off, place trays in the oven for 12 hours.
Add a splash of white wine vinegar to give the meringue a shiny effect or food colouring to give it a ripple effect.