Preheat oven to 400 degrees F.

Line baking sheet with parchment.

Line a second baking sheet with templates and parchment.

Using the first baking sheet add the caster sugar, keep it grouped together in the center (if spread too thin it will caramelize.) of the baking sheet. Bake 7 minutes.

Add egg whites into bowl of mixer, start mixing on low and then gradually increase the speed to high and whisk until stiff peaks form. You want a nice smooth meringue.

Take the hot sugar out for the oven and reduce oven temp to 210 degrees F.

With mixer on high speed add in the sugar one spoonful at a time until all sugar is added. (any carmelized bits do not need to be added).

Continue mixing on high speed until a smooth and glossy stiff peaks form and sugar has been dissolved. This will take about 5-7 minutes. You can test the mixture by putting a little between two fingers and rubbing together, it should be smooth and not grainy.

Place mixture into piping bag fitted with a round tip (I used Ateco #808). Get the second baking sheet you prepared with the templates.

With tip 1 inch above the template and angled straight up and down above the template squeeze the meringue out of the piping bag and let it build to desired shape, when ready stop squeezing and pull bag up and away to create the pointed tip. Repeat until all are finished.

Bake 30-40 minutes, meringues should be come off the parchment clean.

Let cool.