Draw an 18cm circle on two sheets of baking parchment (use the base of a cake tin or a plate as a template, if you like), then flip over so the pencil marks are on the bottom. Use these to line two large baking sheets, and secure the parchment to the sheets using small blobs of the meringue in the corners, if you like. Spoon the meringue into the middles of the circle templates and smooth to the edges. Bake for 1 hr 30 mins, then turn off the oven and leave the meringues inside to cool for 1 hr. Remove from the oven and leave to cool completely. Once cool, the meringue discs will keep in an airtight container at room temperature for up to three days.
