Start to whisk the egg whites with some sugar at low speed. When they start to get foamy, accelerate the whisk speed, and pour the sugar progressively.
You should whisk until the meringue forms what is called in French "bec d'oiseau" (bird's beak), it forms peaks when you lift the whisk.
Immediatly form the meringues with a piping bag of spoons on a baking tray.
Bake for 1 hour and 15 minutes at 250°F (120°C) and turn the oven off. Leave the meringues to dry for a few hours in the oven : they will be perfectly baked!
Comments:
Mine browned just a little bit. Should I reduce the temperature or the time?
Reduce the temperature