This recipe is out off one of my dumper diving finds, the booklet has no cover but it's on cookies and is over forty years old.

Meringues

3 egg -whites
6oz confectionery/ castor sugar
vanilla essence

Cover an oven tray with baking paper.
Whisk egg-whites till very stiff.
Gradually (Slowly add) beat in half the sugar.
Fold in the rest of the sugar with the vanilla essence. (If you prefer, all may be beaten gradually.)
Put in a forcer / icing bag with a meringue or large star tube.
Force it round in a circle about 1 1/2 inches in diameter, gradually filling the centre, getting higher and higher till it forms a spiral with a small peak at the top.
Cook for 1 to 1 1/2 hours or until crisp and dry.
Bake in an electric oven at 275 F (135 C) or in gas stove at 225 F (110 C).
The mixture can be put out in tablespoonful or done other shapes, keeping a good round or oval shape. The ones that I am buying are done with large flat wavy forcer tube in large wave shape with two full loops joined.