Miso Meringue Cookies

Preheat the oven to 100°C (212°F).
Place the egg whites in a bowl and whip with a mixer until lightly foamy.
Add one-third of the granulated sugar and continue whipping until pale and slightly thickened.
Add another one-third of the sugar and whip until the mixture becomes smooth and forms fine bubbles.
Add the remaining sugar and whip until stiff peaks form and the meringue is glossy and firm.
Add the miso and quickly fold it into the mixture until evenly combined.
Line a baking sheet with parchment paper. Pipe the mixture into about 50 small portions using a piping bag.
Bake for 1 hour, then leave in the oven for another 1 hour to dry.