Egg-White Meringues

Directions

1. Preheat oven to 215°F (about 100°C), with a rack in the middle. Line a baking sheet with parchment and set aside.
2. Whisk the egg whites by hand or with a mixer until soft peaks form.
3. Add the sugar into the whites in four or five batches, mixing constantly, until stiff, glossy peaks begin to form. The mix is ready when a peak will form and hold its shape when the whisk is removed; the tip will fall back on itself.
4. Spoon or pipe the meringue mixture onto the parchment-lined sheet. Leave space between each mound.
5. Bake for 60–90 minutes, until the outside is crisp. For a chewier, marshmallow-like texture, bake less. For a drier texture, bake longer.
6. Turn off the oven and let the meringues cool inside with the door open.