Put the egg white in a bowl and start whisking with an electric mixer while slowly adding the sugar and cream of tartar/lemon juice. Whisk until the egg whites are glossy and “pearl like” in appearance and the sugar has melted.

Line a baking tray with baking paper. To shape the meringues you can either use a piping bag or a spoon, depending on what you’d like the end result to look like. Make them as big or as small as you like, just make sure to keep some space in between so they don’t stick to each other while baking.

Bake in a preheated fan forced oven at 80°C – 175°F to 100°C – 200°F for about 1 ½ to 2 hours (or longer, for bigger sized meringues). When ready, let them cool down completely inside the oven before removing them. I keep mine in the oven overnight.

When completely cold, dip them half way in melted chocolate. Let the chocolate set and serve.

Store in an air tight container.