Meringue cookies: light and delicious!

INGREDIENTS
4 egg whites
a pinch of salt
200g (1 cup) fine sugar

METHOD
1. Preheat the oven to 150°C/300°F.
2. In a large bowl, beat egg whites with a pinch of salt until foamy. While still running the mixer, start adding sugar tablespoon by tablespoon, making sure to fully incorporate the previous portion before adding a new one.
3. When stiff peaks form and the egg white mixture starts to look like a fluffy marshmallow, transfer it into a piping bag with a large star nozzle.
4. Pipe meringue on a parchment-covered baking sheet and bake for 1 hour. Turn off the oven and let the meringue cool down completely in it.
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