Meringue Cookies

Meringues dropped in rough rounds onto lined baking sheet

We've been making leche flan at home for quite some time using a dozen egg yolks per batch that we were quite at a loss on how we could salvage the egg whites. The first thing that came to mind was meringues.
A recipe was already at hand and I started baking it alongside my sister, who was preparing the leche flan. My first batch was okay considering it was my first time making it. The meringue's middle portion was still soft and whole thing stuck on your teeth when you eat it. The second, the output was the same.
My third trial was a disaster. I left the meringues to cool on their trays to eat dinner. The rainy season had started. When I returned for it, everything was sticky.
The fourth was an improvement. I researched for other recipes and adapted it to the ingredients I have. Moreover, I wanted something less time consuming. You have to make sure that the sugar completely dissolves and not to over-mix the mixture.

I've included some advice, which are based on my research and experiences.

Reminders/Tips

You can use granulated sugar. The recipe below uses caster and powdered sugar. Caster sugar is finer than granulated sugar but not powdery in form. It is easier to dissolve than granulated sugar. If you wish to make caster sugar, use a food processor to refine granulated sugar until it can pass through a sieve/sifter.
Before you decide making meringues, check the weather forecast for rain and make sure your work area is not humid. This dessert does not like moisture.
In preparing ingredients, use clean and dry equipment. 

Eggs must not be cold. Egg whites at room temperature would allow it to expand more. 

Use a weighing scale instead of cups for precise measurement of ingredients. Baking is a science. ☺
Adjust the cooking time, if you wish to make smaller meringues. 

The meringues will weep when cooked on very high heat. The oven's low temperature would allow its shell to set and dry the interior.

Meringues must be cooled gradually, which is why you have to leave them in the oven after baking. You will see cracks on its shell when it is cooled too quickly.
Store them in a dry airtight container.

Meringue Cookies Recipe

Ingredients
6 egg whites, at room temperature

175 g. caster sugar

175 g. Peotraco confectioners’ powdered sugar

Procedure

1. Preheat convection oven 100°C (conventional oven 110°C / gas ¼). Line 2 baking sheets with Glad Cook ‘n’ Bake non-stick paper.
2. In a large clean mixing bowl, beat egg whites on medium speed with electric beater until soft peaks form.
3. Shift to high speed and gradually add a spoonful of caster sugar at a time. Continue beating mixture until it is thick and glossy or form stiff peaks.
4. Sift ⅓ of the powdered sugar over the mixture. Gently fold it in with a big spoon or rubber spatula. Continue pattern for remaining powdered sugar.
5. Scoop large spoonfuls of the mixture and drop them in rough rounds onto baking sheets.
6. Bake for 1 ½ - 2 hrs. in the oven, until meringues sound hollow when tapped underneath.
7. Turn off oven and let meringues cool inside for 3-4 hrs.

Adapted from:

• Ultimate Meringue | BBC Good Food
• BBC - Food - Recipes: Meringues with clotted cream and strawberries
• Meringues recipe - Kids cooking