1    Egg white
12 oz Icing sugar(sifted)

Beat egg white briefly, then add icing sugar and mix until you have a stiff
paste. (similar to fondant icing – it must be very stiff) Shape mixture
into 24 small balls. Line a flat non-metallic plate or turntable with
non-stick paper. Arrange meringues, 8 at a time, in a circle, and cook for
1 1/2 mins. till well risen. Remove meringues when they have cooled
slightly,and repeat cooking procedure with rest of mixture. The meringues
can be kept in a tin indefinitely. NOTE:Watch meringues carefully and stop
cooking if they appear to be browning at all.