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Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours.
Remove the meringues from the oven. Cool on the trays. Store in an air-tight container.