Special thanks go to Melanie Myhill for this recipe.
8-10 oz / 225-275g icing sugar
Whisk egg-white until stiff. Fold in icing sugar to form a very stiff mix. Roll 1 tsp-fulls into tiny balls and place in a plastic bun tray. Cook on full power for one to one and a half minutes or until meringues do not flop when door opens.