Preheat the oven to 90 degrees top / bottom heat. Line 2 baking sheets with parchment paper. Beat egg whites (neatly separated) in a clean bowl with salt. As soon as the egg white froths up, slowly pour in the sugar. Beat until the sugar has dissolved and the egg whites are shiny. It is important that long peaks of egg whisk remain on the whisk.
If you want to color your meringue mass, it is best to only color the egg whites with food gel coloring or powder. .... ATTENTION ..... Do not use liquid paints, as they liquefy the ice-cream mass.
Pour the egg whites into a piping bag with a star nozzle and squirt onto the baking sheet lined with baking paper. Let the meringue tuffs dry in the preheated oven for 2-3 hours, while clamping a wooden handle between the oven door (preferably on the side of the oven) so that the moisture can escape.
The meringue tuffs are ready when they can be easily removed from the baking paper. Then switch off and close the oven. Let cool down overnight.