Preheat the oven to 140oC/275oF/Gas
1. Lightly spread the oats on a baking sheet and toast in the oven until
golden, for about 10 minutes. Lower the heat to 120oC/250oF/Gas
1/2. Grease and flour a baking sheet.
Beat the egg whites and salt until
they start to form soft peaks. Sift over the cornflour and continue
beating until the whites hold stiff peaks.
Add half the sugar, whisk until
glossy. Add the remaining sugar and fold in, then fold in the oats.
Place tablespoonfuls of the mixture on
to the baking sheet and bake for 2 hours, then turn off the oven.
Turn over the meringues, and leave in
the oven until cool.