Preheat oven to 200'

Line a baking sheet with parchment paper. Trace 6 circles on the paper, approximately 3-4 inches in diameter. Set it aside.

In a heatproof bowl of your electric mixer, combine egg whites, sugar and salt. Set the bowl over a pan of simmering water and whisk the egg white mixture until the sugar has dissolved and the mixture is warm to the touch, approximately 2 minutes.

Attach the bowl to the mixture with the whisk attachment; beat on medium high speed until stiff peaks form; approximately 2-4 minutes.

Scoop the meringue onto the sheet inside of the circles. Smooth down and form a little well in the middle of the meringue

Place in the oven and back for 1 1/2 hours. Let the meringues cool on a wire rack. Once completely cool, place in airtight container for up to one day.