Preheat oven to 225°F and line a baking sheet with a Silpat baking liner or parchment paper.

In a very clean, large bowl, whisk the egg whites until foamy using a mixer set on medium.

Gradually add the sugar, 1/4 cup at a time, and a pinch of salt continue to whisk until stiff peaks form, and the meringue is shiny and smooth.

To check, rub a small amount of the meringue between your fingers, if it still feels a little gritty from the sugar, then continue whisking for another 1 - 2 minutes.

You can either fill a piping bag with the meringue and pipe into 1 - 2 inch mounds or using a tablespoon, just spoon the mounds onto the parchment paper.

Bake in the preheated 225°F for 1 - 1 1/2 hours. Turn off the oven and allow them to cool in the oven, or you can remove them from the oven and cool on a cooling rack.

Keep in an airtight container at room temperature for up to a month, but they are best if used within a week.