Preheat oven th.4 (120 ° C)
Beat the egg whites with a pinch of salt. Once they are in snow, pour the sugar in one go and then beat at full power for 5 min.
The meringue must be firm and shiny and form “bird beaks”. Pour it into a piping bag and use a baking sheet lined with parchment paper.
Form meringues the size of your choice in the form of waves for example. Bake for 1:30 and then leave them for another 30min in the oven off. The meringues must be dry and crunchy but must not brown. If you see them start to brown, cook them in the open oven.
Let them cool before storing them in an airtight box.
Enjoy your meal from
Ingredients
Directions
Preheat oven th.4 (120 ° C)
Beat the egg whites with a pinch of salt. Once they are in snow, pour the sugar in one go and then beat at full power for 5 min.
The meringue must be firm and shiny and form “bird beaks”. Pour it into a piping bag and use a baking sheet lined with parchment paper.
Form meringues the size of your choice in the form of waves for example. Bake for 1:30 and then leave them for another 30min in the oven off. The meringues must be dry and crunchy but must not brown. If you see them start to brown, cook them in the open oven.
Let them cool before storing them in an airtight box.
Enjoy your meal from
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