Start by separating your egg whites and adding them to a clean bowl along with a pinch of salt. I like to wipe my bowl with a bit of white vinegar before doing anything to remove any traces of fat.

Begin whisking your eggs until soft peaks form. They should be white and hold its shape in the bowl.

Begin adding your sugar roughly 1-2 tablespoon at a time and whisk for about 1 minute after each addition. The meringue mix should be smooth and glossy and hold a nice peak on the end of the whisk. You want to make sure the sugar has fully dissolved, so take a small pinch and rub it between your fingers to feel for any remaining granules.

Add your meringue to a piping bag or scoop them onto a lined baking tray for either a more uniform or free form look. I dusted mine with a sprinkle of cocoa powder here, but that's totally optional.

Bake them in a 100˚C oven for around 1 - 1.5 hour. The timing doesn't matter too much, but the longer you leave them, the drier and less marshmallow-y they will be in the centre. They should have no colour and be crisp on the outside when you tap them. Turn off the heat, crack the door and leave them in the oven until it cools. This isn't crucial but it will help to dry them that little bit further and prevent them from going soggy.