Meringues

To cook meringues, remove the egg whites from the refrigerator 1 hour before cooking, they must be at room temperature. A bowl in which egg whites will be whipped wipe with lemon juice. You can dissolve citric acid in water and rub the bowl with this solution. Pour egg whites into the whipping bowl, turn on the mixer at full power and beat until strong peaks.

Without stopping to whisk, add sugar or powdered sugar. Continue whisking until the mass becomes dense, airy and drains from the whisk. Such a mass can be easily gained with a spoon, and it does not lose shape. In order to check whether it is enough to beat or not, turn the cup over – the mass must hold, not fall and do not drain.

Using a pastry syringe or spoon, lay the meringues on oiled paper. Preheat the oven to 100°C (210°F), place the meringues in it and bake for 1-3 hours. The time depends on the size of the meringues. It is advisable not to remove the meringues from the oven immediately, but let them cool there.