4 large egg whites (cold and fresh)
1/4 teaspoon kosher salt
11/2 cups confectioners’ sugar
2 cups Fruity Pebbles (or something similar!)
1. Heat the oven to 200°F.
2. Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment on high until fluffy, about 2 minutes. Sprinkle in the salt and whisk for about 1 minute, until the salt disappears and the whites stiffen slightly. Add the confectioners’ sugar and beat until glossy, stiff peaks form, about 3 minutes. Whisk in the cereal until just combined, about 30 seconds.
3. Pipe 1½-inch rounds using a pastry bag fitted with a plain round tip or drop tablespoons of the mixture 2 inches apart onto greased or lined baking sheets.
4. Bake for 2-3 hours, depending on how large your meringues are until they are completely dry. They should feel hollow and be slightly cracked. Let cool completely on the pans.
5. Serve, or store right side up in an airtight container in the fridge for up to a week.