Whisk the egg whites until they start to look foamy. Continue whisking, adding the sugar 1 spoonful at a time, allowing each to be whisked in before adding the next until all the sugar has been added.
Whisk until the whites stand in firm peaks. Pipe or shape your meringues and bake in the oven at 120°C (fan)/140°C/275°F/Gas Mark 1 for 1½ –2 hours for a Pavlova and 1 hour for smaller meringues.