These nests are perfect holders for our Petit Mont Blancs.
Heat oven to 200 degrees. Combine egg whites and sugar in bowl of electric mixer. Place bowl over pot of simmering water; whisk until mixture is hot to the touch and sugar is dissolved, about 3 minutes. Transfer bowl to mixer stand; using whisk attachment, beat mixture on medium-high until stiffened and cool, about 10 minutes.
Immediately place meringue in a pastry bag fitted with a #18 star tip. Pipe 1 1/4-inch-diameter nests on parchment-lined baking pans. Bake 1 hour, or until dry and crisp. Cool completely, and store in an airtight container in a cool, dry place, up to 2 days.
Do not overbeat; doing so will cause air bubbles to form and weaken the structure of the meringue.