Individual Pavlova Shells

Heat the oven to 110°C (90°C in a fan oven), 225°F, gas 1/4 and line a baking tray with grease-proof paper.

Whisk the egg whites with the lemon juice until stiff, and gradually add the icing sugar, whisking all the time. Whisk until the mixture is stiff and shiny.

Spoon the mixture into a piping bag with a star nozzle and pipe small disks onto the baking tray. Pipe a border around the outside of each disk. Bake for approx. 1.5 hours until the meringues are crispy. They should brown as little as possible - ideally, use the handle of a spoon to prop the oven door open.