Sift first 2 Tbls granulated sugar with the confectioners sugar and set aside.
Place egg whites in large bowl and whip on low speed just until frothy.
Increase speed to medium, and sprinkle in the next 2 Tbls of granulated sugar continue whipping to soft peaks.
Gradually add 1/3 cup granulated sugar continue whipping to stiff, glossy peaks. Stop mixing and rub meringue between fingers. If still grainy, continue whipping till smooth.
Sprinkle sifted powdered sugar mixture over meringue fold in with rubber spatula until just incorporated.
Use a compass to trace circles on parchment paper. Turn parchment over, and spray with Pam or similar spray.
Put meringue into a pastry bag and pipe about a teaspoon onto each corner of the parchment. Beginning in the center of the traced circle, pipe meringe in a continuous widening spiral until it reaches the edge of the circle. Should be about 1/3 inch high.
Bake at about 225 for 60 to 80 minutes, turning baking tray frequently. Meringue is finished when one of the test corner meringues snaps easily after cooling for 5 minutes. Let final product cool on the parchment for about 30 minutes when removed from the oven.