In a glass or stainless steel bowl and using a hand mixer set to medium-low, whip the egg whites until foamy. Add the salt and continue to whip until soft peaks form.
Add the sugar and turn the mixer to medium-high. Whip until the mixture turns glossy and stiff peaks form.
Preheat the oven to 200*F.
Place a #9 pastry tip at the bottom of a pastry bag or a plastic bag with the tip cut off (see note) Pour the meringue mix into a pastry bag or a plastic baggie with the tip cut out. If you don’t have an extra hand helping in the kitchen, place the bag inside a tall pint glass and fill it that way.
Pipe the meringues into flat cookies, leaving a little “foot” tip at the end if you’d like. Alternatively, you can pipe them into rounds- whichever you prefer.
Bake for 75 minutes. Turn off the oven, prop the oven door open slightly, and allow the meringues to sit for at least another hour in the oven.
These are best the next day, after they have sat out overnight. To store, keep in a closed container in a cool, dry place. The meringues wiill keep for several weeks this way.
lightly adapted from Meringue, by Linda Jackson and Jennifer Gardner.
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