Whisk the egg whites in a clean,
grease-free bowl until they begin to form soft peaks. Add half the
sugar and continue to whisk until the mixture stands in stiff peaks.
Lightly fold in the remaining sugar using a metal spoon. Line a baking
(cookie) sheet with baking parchment and place 6–8 mounds of meringue
on the sheet. Dry the meringues at the lowest possible setting in the
oven for 2–3 hours. Cool on a wire rack.