Preheat oven to 200°F at least 30 minutes prior to baking. Line a baking sheet with parchment paper.

Add the egg whites and salt to a stand mixer. Beat on medium-high speed until light and frothy, about 1 minute. While the mixer is running, gradually add the granulated sugar about 2 tablespoons at a time, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 additional minutes.

Add powdered sugar and beer, beat until peaks return.

Spoon meringue into a pastry bag fitted with a ½ inch tip. Pipe 1-inch rounds onto prepared baking sheet, about 1 inch apart.

Bake meringues until dry, about 2 hours. Let cool completely, about 1 hour.