Preheat oven to 300 °F (150 °C). Line baking sheets with parchment paper.

In a very clean bowl, whisk egg whites until frothy. Gradually add sugar and cornstarch. Continue whipping until stiff, glossy peaks form.

Spoon or pipe about ¼‑cup portions onto prepared sheets, shaping into 4‑inch rounds about ¾ inch high. Leave space between each.

Bake 15–18 minutes in a convection oven (or up to 30 minutes in a conventional oven), until golden on top and firm throughout with no wobble in the center.

Remove from oven, cool briefly on the sheet, then transfer off parchment and let cool completely to achieve tender, loaf‑like texture.

Serve immediately or store in an airtight container in the refrigerator; best within 12 hours for ideal texture.