Adjust oven racks to upper-middle and lower-middle positions, and preheat the oven to 225 degrees F. Line two half-sheet pans with parchment, and fit two large pastry bags with plain, round tips . Twist the tip so the narrow end of the bag twists closed, then tuck a bit of the bag into the tip to "seal" so the meringue won't flow out prematurely. Slide each prepared pastry bag into a large pilsner glass , and roll the opening of the bag over the rim of the glass, so it stands open and easy to fill.
