I have long planned to work on the meringue recipe, especially after many questions about the use of egg whites. But, although it seems a trivial recipe, even very, there are some small details that matter to get a perfect result.
You can replace the powdered sugar in the recipe with plain sugar, but you will have more work to do and you will not get the perfectly shiny meringue very quickly. Also, you may not get it right away due to the oven temperature, until you see how the perfect meringue reconciles with your oven, you might be wrong, so at least it was with me.
In conclusion, it is worth all the effort and effort - they are the simplest biscuits, without fat and flour, very airy, they melt in your mouth. You can add any flavors, colors, hazelnuts / chopped walnuts on top.
Here you have the recipe from 3 egg whites (about 100g), about this amount you will have an oven tray full of meringues. It is better to do it in a few rounds if you want more, because the meringue already mixed must be put in the oven, later it loses its texture.