Meringues

100 g egg whites, 100 g granulated sugar, 100 g icing sugar

Before preparing the meringues, the oven must be set to a temperature of 100°C.
Place the egg whites in a glass or stainless steel bowl.
Keep in mind that the total amount of granulated and icing sugar must be double the weight of the egg whites. You may also use only icing sugar.
Begin whisking the egg whites, adding one tablespoon of granulated sugar at a time while continuing to whisk. Whisk the egg whites until very stiff peaks form.
At this point, begin adding the icing sugar very slowly using a sieve. Fold in the icing sugar with circular motions to incorporate as much air as possible. Place the egg white and sugar mixture into a piping bag with a medium-sized star nozzle and line a baking tray with parchment paper.
Form the meringues to your preferred size and arrange them on the tray.
Bake the meringues, leaving the oven door slightly ajar (you can, for example, use a steel ladle, being careful to remove it using an oven mitt). Let the meringues dry for about an hour and a half, checking that they do not brown (lower the temperature if necessary). After an hour and a half, turn off the oven (perhaps after tasting one), close it, and let them rest until they have cooled completely.