|Granulated sugar||1 Cup (16 tbs) (225 g)|
|Powdered sugar||3⁄4 Cup (12 tbs) (75 g)|
|Cornstarch||1⁄4 Cup (4 tbs)|
Line a baking sheet with baking parchment or rice paper.
Mark the required shapes on the paper with a pencil.
Beat the egg whites until stiff, preferably using an electric mixer.
Slowly sprinkle in the granulated sugar, beating constantly.
Sift the powdered sugar and cornstarch onto the egg white mixture and fold in with a metal spoon.
Do not beat in.
Fill a pastry bag fitted with a plain or fluted nozzle with the mixture.
Pipe the shapes indicated in the recipe onto the baking parchment or rice paper.
Meringues should be baked at a very low temperature, overnight if possible, with the oven door propped slightly open with the handle of a wooden spoon.
Alternatively, they can be baked in a 275°F (135°C) oven for 3 to 4 hours.