Egg White Meringue
Yields about 3 dozen shells

1 cup egg whites
2 cups sugar

Beat egg whites in a mixer on high until slightly foamy. Slowly add half of the sugar with the mixer on medium until the meringue is glossy and forms stiff peaks. Fold in the second half of the sugar then fill a pasty bag or plastic bag with the corner snipped and pipe onto baking sheets lined with parchment paper. To create shells to fill later, start in the middle and pipe rings of meringue in concentric circles that touch; when you reach the desired diameter, continuing piping for 1-2 layers on top to create a small bowl. For cookies, pipe into any desired shape, but try to keep sizes fairly consistent for even baking. Bake at 200 degrees for 2 hours. Cool before serving. Store cooled meringue shells or cookies in an airtight container.