Whip egg whites in the mixer with salt until foamy. Gradually begin adding half of sugar and continue beating until egg whites are thick and stiff peaks form when whip is lifted.
Remove from mixer and fold in remaining sugar.
Line a cookie sheet with greased and floured parchment paper o silicone film. Pipe small mounds of meringue on cookie sheet.
Bake in preheated very low oven at 200°F (100°C) for 2 hours.
Once dry, keep in an airtight container.
To make meringue disks, trace a 8 – 9 inch (18 -20 cm) on a parchment paper. Pipe meringue inside the circle. Bake the same way.