Bézé (meringue) with nuts

1. We separate the egg yolks from proteins and start whipping the proteins at low speed. To Ingredients:

• Sugar powder - 180 Grams
• Egg whites - 4 Pieces
• Salt - 0.125 teaspoons
• Walnut nuts - 50 Grams
• Lemon juice - 2.5 milliliters

Instructions

1. We separate the egg yolks from proteins and start whipping the proteins at low speed. To whip it was easier, the proteins should be at room temperature. (You can also add a pinch of salt or half a teaspoon of lemon juice). 2. Continue to whip, gradually increasing the speed. Beat until a sufficiently thick white foam (the state of soft peaks) is obtained. 3. Add gradually sugar powder (you can fine sugar), without stopping, whisk at high speed. 4. We whipped the mixture to a dense white mass with a certain sheen, it should keep its shape well. The whisking takes about seven to eight minutes. 5. Clear walnuts, cut into small pieces and add them to the whipped mass. We mix everything well. 6. On the baking sheet covered with baking paper, using a confectionery bag or just a spoon, lay out the mass. In the preheated to a temperature of 100 degrees for two hours, we send the pan. Then we put the finished meringue on a dish.

Servings: 24