Wash a deep enameled container very well and dry it completely. It's very important for the container to be absolutely dry.
The eggs need to be taken out directly from the fridge so that the whites are well cooled. Separate the egg whites (5) from the yolks one by one and pour them into the container.
Continue beating until the whites and sugar turn into a very thick foam. The important thing is for the mixture to remain in the container when you turn it over, without spilling out.
Lay out an oven dish with baking paper and spray out meringues using a pastry bag onto it, leaving about 1" space in between them. Put them in a low heated oven to bake until they puff up and pink ever so slightly.
Then lower the oven and leave the meringues to dry in it for about an hour. Check carefully for when the meringues can come off from the baking paper and then remove the baking dish from the oven. Serve the meringues cooled.