Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Whisk on medium speed for a minute, then increase the speed to high. Whisk until foamy.

Lower the speed of the stand mixer to medium and add sugar gradually (1 tablespoon at the time), while whisking continuously.

Once the sugar is completely added, whisk on high speed until meringue is stiff, smooth and glossy.

Pipe onto a baking sheet, lined with parchment paper.

 Bake in a 200°F preheated oven for about 1 hour and 10 minutes.

 Let cool.

 Store in airtight container.