Preheat oven to 250.
Take those 3 egg whites that you so wisely set aside from step 1, and put them in your mixer. Whisk on high until they are light and fluffy. Slowly, whisk in 1 3/4 cups of sugar. Keep whisking until meringue reaches a stiff peak, and is shiny.
Spoon into a piping bag (or a Ziplock with a corner snipped off) and make small dollops on a parchment-lined baking sheet. Remember: these are going into ice cream, so no need to make them too big.
Place into oven and cook for approximately 30 minutes, until the meringues are dry, and can easily be removed from the pan. Allow them to cool completely before storing in an airtight container until you're mixing them into the ice cream.
Warning: These are so tasty that people will come and snack on them, as evidenced by mikeasaurus
. Take caution.