Preheat the oven to 110 degrees Celsius, 225 degrees Fahrenheit, gas mark 1/4.
Whisk the egg white in a bowl with an electric whisk until it forms stiff peaks.
Add the sugar a little at a time, still whisking.
When all the sugar has been incorporated place small heaps of the mixture onto a baking tray lined with baking paper.
Bake for 1 hour until the meringue is crisp but not coloured.
Leave to cool on the baking tray and once cool peel away from the paper.