Meringue

Ingredients

Egg whites 4 pcs

Sugar 1 cup

Whisk the egg whites until stiff peaks form. Then, while whisking, add the sugar/powdered sugar in small portions, 3-4 times, or 1 teaspoon at a time.

Do not over-beat the egg whites and sugar, otherwise the mixture will settle and become thick. The finished meringue batter should form stable shapes and not spread.

Line a baking sheet with parchment paper. Spoon the meringue onto the baking sheet using a pastry bag or a spoon (this will result in uneven meringue).

Place the meringue sheet in a cold oven and bake for 2-2.5 hours at 90-100°C. The meringue should be completely dry. If it browns quickly, the oven temperature is incorrect.

 Small meringues will dry faster, while larger ones will take at least 4-5 hours to prepare.

You can use the finished meringue as a standalone dish or to decorate cakes and pastries.