2 1/4 cups confectioner's sugar
Preheat your oven to 200*F. Butter and flour a baking sheet.
Using an electric mixer, beat the egg whites until foamy. Gradually sprinkle in the sugar while continuing to whip on medium speed. When the mixture becomes stiff and shiny, like satin, transfer the mixture to a large pastry bag. Pipe the meringue onto the prepared baking sheet with a large round or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door (to keep it from closing completely). Bake for 3 hours or until the meringues are dry and easily lifted from the baking sheet. Allow the meringues to cool completely. Store in an airtight container at room temperature. Makes about 36 cookies.
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