- egg whites - 4 pieces
- sugar - 1 glass
- Tartar - 1/4 Teaspoons
- raspberry extract - 1 teaspoon (or other flavor)
- food coloring - 1 To taste (optional)
- chocolate candies in the form of domes - 1/4 - 1/2 cups
1. Preheat the oven to 80 degrees. To lace the two baking sheets with parchment paper or silicone mats. Place chocolate candies at a distance of 3.5-5 cm from each other on a baking sheet. 2. In a large bowl, beat the egg whites, sugar, cream and tartar with a mixer. 3. Place the bowl over the pot with boiling water over medium heat. Lightly beat the mixture until the sugar has completely dissolved, about 10 minutes. Then beat the mixture into a thick foam with a mixer at high speed. Stir with raspberry extract and food color if you use it. 4. Put the resulting mass in a confectioner's bag with a star-shaped tip and squeeze it onto a baking sheet over top of the chocolate candies. Bake meringue in the oven until crisp, but not brown, about 1 hour and 40 minutes. 5. Allow to cool completely before serving.
Servings: 6-10