Preheat oven to 300° F.

Make a double boiler to heat the work bowl from your mixer by filling a saucepan with a couple inches of water and bringing it to a boil on stovetop. Once boiling, lower heat to simmer.

Put egg whites into work bowl from your stand mixer and whisk in the sugar using a hand whisk. Hold this bowl over the saucepan of water and whisk until sugar dissolves and the mixture is quite warm, about 5 minutes. Remove from heat, dry outside of bowl, place in stand mixer with whisk attachment and whisk on high for 15 minutes until mixture is cool and billowy.

Line a baking sheet pan with a Silpat liner or parchment. Drop the meringue in 8 mounds (or smaller or as large as 6 per batch) on pan and optionally sprinkle with sliced almonds or dried lavender or rose.  Place in oven and turn heat off.  They'll be perfectly baked by morning.