Preheat the oven to 130℃ (110℃ fan)/250°F/gas mark ½. Line a baking sheet with baking parchment.
Place1 egg white in a scrupulously clean and dry bowl and whisk until soft peak stage.
Gradually whisk in 50g sugar one teaspoon at a time. Continue to whisk the meringue until all of the sugar has been incorporated and the meringue is thick and glossy.
Spoon the mixture into a piping bag fitted with a star piping nozzle. Pipe the meringue onto the prepared baking sheet. You should be able to get around 40–60 small meringues.
Place the baking tray into the centre of the oven and bake for 1 hour. After the baking period has ended, turn the oven off, DO NOT open the oven door, allowing the meringues to cool slowly in the oven. Leave in the oven for at least 2 hours. If the baking tray is still a little warm return them back to the oven to cool further.
Notes
Cook's TipsIf you want your meringues of an identical size, draw around a shape (perhaps a shot glass, biscuit cutter or coin) that is about 2cm (1in) in diameter. Turn the paper over so that the pencil marks are on the underside and use as a guide. StoreThe meringue kisses will keep for several weeks in kept in an airtight container.Any shapes you're not happy with can easily be lifted back into the piping bag with a pallet knife (or similar), allowing the mixture to be re-piped.