Meringue Recipe (or what to do with egg whites)

There are a number of recipes that use only egg yolks (quiche being one).
This is what to do with the left over whites.

Ingredients
4 oz caster sugar
2 egg whites

Method
Beat the egg whites until stiff (they should hold their shape when you pull the whisk out). Use an electric whisk if you have one but doesn't take too long by hand either (our electric whisk is somewhere in a box)
Whisk in 2 oz of caster sugar on a low setting until the mixture has a shiny appearance (a few seconds or a bit longer by hand)
Add the remaining 2 oz of sugar and mix gently with a spoon.

Put dollops (table spoon kind of size) on to a baking tray and cook at 110°C for about an hour and a half then leave in the oven while it cools. They should be cooked through by then. I like mine chewy, if you like them perfect white and crunchy you need to cook longer and cooler. Bit of trial and error really.