Beat the egg whites at low speed for about 2 minutes, foams will formed. Then gradually add in sugar, use medium speed beat for a minute. The bubbles will become less, you can add a teaspoon of lemon juice or cream of tartar, it can help to stabilise the meringue.

Continue beating the egg white under high speed until steak peak formed. 

Add some meringue at the corns of baking tray, place a parchment paper on top. Then spoon the meringue on the paper. As big or as small as you want. 

Pop in preheated oven at 120C, bake for 1 hour 30 minutes. Then turn off the heat and let it stay in oven for another hour. The bottom should be dry and easy to take it out.