- Eggs - 2 pieces
- Sugar - 1/3 cup
Ingredients. Separate yolks from proteins (for this recipe yolks will not be useful). Mix well with a mixer at maximum speed. Make sure that the mixer bowl is absolutely clean, since a drop of water or oil can ruin the meringue. Whisk the protein to a translucent white. Then, slowly add sugar, one spoon, whisking. Beat until the sugar is completely dissolved. Prepare a baking tray, lay baking paper on it and heat the oven to 100 ° C. Pour the mixture into the culinary package. You can use any nozzles. Squeeze meringue on a baking tray, try to make sure they are the same size. You can have them close to each other, as they will not increase in size. When the pan is filled completely place in the oven and bake for 1-1.5 hours (the time depends on the size of the meringue). When the meringue is ready, remove the baking tray and refrigerate the product. As meringues cool down, you can serve. Keep the meringue in a sealed container / container. Bon Appetit.
Servings: 15-20