Albumen (room temperature) 300g

Caster sugar 600g

Pour the egg whites into a planetary mixer and start whipping at medium speed.

As soon as the egg whites begin to foam, add a first part of sugar; after a short time, add the remaining part.

Whip until smooth and foamy but firm in consistency.
To tell if they are well whipped, simply turn the whisk of the planetary mixer upside down; if the meringue spout remains turned upward it will be perfectly whipped, if not, continue whipping for longer.

Once our mixture is ready you can take some of it inside a pastry bag with the nozzle of your choice and start dressing over a baking sheet with baking paper.
I recommend making breadstick-like breadsticks to dip inside the eggnog.

Once we have finished dressing all the mixture, we can bake at 80° for about 3 hours to let the meringues dry completely. To facilitate this drying process I recommend putting a spoon or something else to block the oven door slightly open.

As an alternative to classic meringues in small chunks you can make disks.
To help you, you can draw a circle of the size of the disk you want to make on a sheet of paper, then place the sheet under the baking paper so you can see the size you have decided on and begin to dress the mixture concentrically from the center outward.
With these circles you can create fantastic meringues, to be filled with fresh fruit and our basic preparations
Bake 120° for 3 hours or oven at 180° off, let dry overnight