1. 1. Place the room temperature egg whites in the bowl of your stand mixer fitted with the whisk attachment and beat on medium slow speed for 5 minutes until bubbly. 
   2. Increase the speed of the mixer a little and mix the whites again until you have soft peaks.
   3. While leaving the mixer running on medium speed, fold in the sugar 1 tablespoon at a time, leaving about 1 minute between each addition.
   4. Mix on medium-high speed for 10 minutes, until the sugar is dissolved (if you still have visible sugar grains, continue beating for another 10 minutes).
   5. Finish by beating the meringue on high speed for about 5 minutes and until you have a firm, glossy texture with stiff peaks (when you lift the whisk you should have a bird's beak that does not fall off).
   6. Use immediately to decorate desserts or follow baking instructions for baked meringue cookies.

Baking :

1. 1. Preheat the oven to 212°F/ 100°C (fan oven) and prepare a baking sheet lined with parchment paper.
   2. Fill a piping bag with all the meringue and pipe small piles onto the prepared baking sheet, spacing them about 5 cm apart. 
   3. Bake the meringues in the oven for about 1 hour and until the meringues peel off the baking paper easily.
   4. Let the meringues cool in the oven with the door open.