On electric mixer, beat egg whites until soft peak on medium speed. Add in a little sugar at a time while keep beating. Once all sugar is gone and dissolving, turn up speed to the highest and keep beating for 10 minutes, until firm stiff peak.

Once stiff peak is reached, if you would like to color and flavor it, here is the time. beat for a minute.

Spoon meringue into a bag with nozzle and start piping shapes of your choice on baking pan lined with parchment paper. (For lazy version, just drop a dollop/tbsp of meringue on parchment instead piping!)

Bake at 100 C for 50 minutes.

Take out from oven, let cookies cool down to room temperature without taking them off parchment paper.