Whip the egg whites with the remaining sugar. Add the remaining half of the sugar until obtaining a mounted firmly. End the mounted with the last amount of sugar. In a piping bag with a serrated nozzle form the meringues on a baking sheet covered with parchment paper.
Bake the meringues at 100 ° C for 3 hours in a ventilated oven (alternatively static oven at 80 ° C and leave it open with a pot holder or a wooden spoon).