In a separate stand-mixer bowl, combine the egg whites and granulated sugar. Whisk the egg whites on high speed for 3 to 4 minutes, just until stiff peaks form. Take care to not overbeat the egg whites.
Transfer the batter into a pastry bag topped with a simple, round tip. Line 2 large baking sheets with parchment paper or silicone mats. Pipe 1-inch dollops of batter onto the baking sheets, spacing them about an 1 ½ apart.