Preheat your oven to 100 ° C.
Beat the egg whites with 2 drops of lemon juice. Once the egg whites have risen, pour in the sugar in 3 batches while continuing to beat.
Fill a pastry bag. Reserve.
Turn your cake tin onto a sheet of baking paper and trace the outline. This will help you make your plinth. Follow the path to make your meringue. To do very thick.
Make meringue fingers by following the outline of the edges of the cake mold.
Bake for 2 hours. Let cool.