Pre-heat the oven to 120 degrees and prepare a baking tray lined with baking paper ready to go in the oven later.
Take a large mixing bowl and an electric whisk. Before using these make sure they are really clean: any traces of leftover fat will mean your egg whites won't stiffen properly!
Add the three egg whites to the mixing bowl and whisk on a high speed. You should mix them until they form stiff peaks.
Once your eggs have formed stiff peaks, lower the whisking speed to a medium and slowly add in the sugar little by little. Once all the sugar is in, you can whisk on a high speed again.
Whisk until the mixture is glossy and stiff. You should be able to hold the bowl upside-down without the mixture moving! This may take several minutes of mixing, so be patient!
Spoon the mixture evenly into 8 meringues onto the baking tray and place in the oven.
Bake for 1.5-2 hours. Baking them for 1.5 hours will result in a much softer centre, where as 2 hours will result in a firmer, more chewy centre.
Let them cool and use them in a dessert or keep them in an airtight container for up to two weeks.