Preheat oven to 120C/Fan. Line 2 baking trays with greaseproof paper.
Place egg whites in a clean, grease-free bowl, then whisk until soft peaks form.
Gradually add the sugar, one tablespoon at a time. Whisk until you have a thick glossy mixture.
Spoon mixtures into 4 mounds on the greaseproof paper, swirling with the end of spoon, then make a little dip in the middle of each one.
Bake in the oven for 2 hours, then leave to cool before peeling off the paper.
Serve each meringue filled with whipped cream and seasonal fresh fruit.