- Egg white - 2 pieces
- Sugar sand - 200 Grams
- Water - 120 Milliliters
Whisk egg whites until the consistency of strong foam. Put sugar in a small saucepan and fill it with water. We put on a small fire and cook until the sugar dissolves. Once the sugar has dissolved, pour the beaten proteins with a hot syrup. We put the pan with the resulting mixture into a water bath. Prepare the mixture in a water bath for about 10 minutes, while constantly whipping it with a mixer at a slow speed. In the end, the mass should look like a soft soufflé. The resulting mass is transferred to a special confectionery bag (in the absence of it, you can use a conventional plastic bag with a hole). We cover the baking tray with confectionery paper, we squeeze out a meringue free form on it. We put in the oven, heated to 110 degrees, and we cook about 1 hour. We remove the prepared meringues from the oven, let them stand for 10 minutes - and they are ready! Keep the meringue better in paper packaging in a cool and dry place. Done!
Servings: 15