This is a wonderful dessert. Sweet and time consuming but well worth the effort. The recipe that I like the best is from Epicurious. I like it with either lemon or lime curd and fresh seasonal berries. If you do not have curd you can always fill with jam and top with whipped cream.
1 cup superfine granulated sugar
1 T cornstarch
3 lare egg whites at room temp.
3 T. cold water
1 tsp distilled white vinegar
Preheat oven to 300 F with the rack in the middle. Trace 6 – 7 approximately 5 inch circle on a sheet of parchment paper. turn over and place on baking sheets.
Whisk together superfine sugar and cornstarch in a small bowl.
Beat egg whites with a pinch of salt un a standing electric mixer at medium speed until they hold soft peaks. Add water, a little at a time, and rebeat until it holds soft peaks again.
Increase speed to medium and beat in sugar mixture 1 tablespoon at a time. After all of the sugar has been added beat for another minute.
Add the vinegar and beat at high speed until the meringue is glossy and holds stiff peaks, about 5 minutes more. If you are using a hand held mixer it might take longer.
Put the meringue into a piping bag with an open circle tip. Using the 5 inch guides, create a single bottom layer and then go out and up the sides two rounds. This is what will hold the curd in place.
Bake the meringue until it is a pale golden color and has formed a crust. About 45 minutes. Turn off the oven and prop the door open with a wooded spoon. Cool the meringue in the oven for 1 hour before removing.
You can make the meringue 2 days ahead or bake and freeze by wrapping each serving gently and separately.