Method

1. Pre-heat the oven to 110C/100C fan.
2. Put the egg whites into a large mixing bowl and beat them with an electric hand whisk until fluffy.
3. Slowly add first caster, and then icing sugar while continuing whisking until the mixture stands up in stiff peaks when blades are lifted.
4. Line a baking tray with non-stick liner or parchment paper.
5. Gently spoon mix into a piping bag and pipe onto lined baking tray. Finish with swirls of salted caramel and Maldon sea salt.
6. Bake for 1 ½-1 ¾ hours in a fan oven, until the meringues sound crisp when tapped.
7. Turn oven off and leave the meringues to cool on the tray.