Whip the egg whites to medium peak, pour in the granulated sugar as the mixer whips, and continue whipping until the meringue has reached stiff peak.
Remove the bowl from mixer and fold in the sifted confectioners’ sugar.
For the disks, using an offset spatula, spread the meringue over a sheet pan lined with a nonstick rubber mat lined with a chablon that has rounds 3.75cm / 1.5in in diameter and is .3 cm / .13 in thick. Remove the chablon before baking.
Bake with the vent open for 1 hour, or until the meringue is crisp. Reserve in an airtight container until needed. Keep silica gel packs with the meringues to absorb any excess moisture that might ruin the meringues. If properly cared for, meringues can have a very long shelf life.