You will need
3 extra-large eggs, at room temperature
1 t (5 ml) lemon juice
½ cup (125 ml) castor sugar
2 t (10 ml) cornflour (Maizena)
Take special care when separating the eggs.
Even one speck of the yolk in the whites will prevent the whites from beating to their full volume.
Adjust the oven rack to the middle position and preheat the oven to 120°C. Line a baking sheet with non-stick baking paper. Separate the eggs. The whites go into a spotlessly clean, medium-sized glass mixing bowl (not plastic).
Beat the egg whites with lemon juice using an electric beater on high speed until the whites stand up in soft peaks (do not add castor sugar until this stage). Now gradually add the castor sugar, little by little, while beating on high speed. You will end up with snow white, thick and shiny meringues.
Fold in the Maizena. Using two tablespoons, spoon meringue shapes onto the baking tray in freestyle form.
Bake for 20 minutes, reduce temperature to 100°C and dry the meringues out for a further hour or longer depending on size. Switch off the oven and leave the meringues to cool down in the oven.
Best to bake the meringues in advance and to transfer them to an airtight container for travelling.