Peheat oven to 150C. Line a 18cm x 28cm slice tin with baking paper.
Beat the egg whites until soft peaks form. Gradually beat in the sugar and continue beating until dissolved.
Spoon the mixture into the prepared pan, flatten, and bake for 25 minutes. The meringue should still be soft.
Break the warm meringue into pieces and place into 4 dessert dishes. Top with the ice-cream and drizzle with the topping.
