Preheat your oven to 350 degrees F. Line a baking tray with parchment paper and spread sugar in a layer. Place the sugar inside the oven and bake until sugar is hot to the touch but not caramelized, about 7-10 minutes.
In the bowl of a stand mixer with the whisk attachment, whisk egg whites on the slowest speed. Over the next 7-8 minutes, gradually crank up your mixer to full speed until the eggs have reached stiff peaks.
Take your sugar out of the oven and turn it down to 200 degrees F. Slowly add the sugar to your eggs with the mixer still on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
Once all the sugar is added keep the mixer going for a minute longer or until your mixture is looking thick and glossy. A good way to check if it is done is to dip your finger into the mix and see if creates a peak once pulled out. If you can move your finger and the meringue stays still, it’s ready.
Paint two piping bags green and one pink. Fit the 6B Wilton nozzle in one green bag, the 798S nozzle in the other green bag and the JEM 30 nozzle in the pink bag.
Use the 6B Wilton nozzle to pipe bulbus round cactus shapes and the 798S nozzle to pipe succulent shapes. Use the pink bag to add little flowers to your cacti.
Bake meringues for 40 minutes or until the cactus come away from the baking paper clean and the base is firm.