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1. Preheat oven to 70°C, no fan
2. Place egg whites into kitchen aid bowl, start to whip
3. Add 1 tablespoon of the sugar in to strengthen meringue
4. Whip to 90% of stiff peak
5. Rain in remaining sugar, whip 1-2 minutes to stiff peak, but not dry
6. Spread onto a silicon mat or paper to 3mm thick, using a palette knife to smooth the surface
7. Bake the meringue for 1 - 2 hours or until crisp and dry, cool then break into shards. Store in an airtight container