Instruction
1
Carefully separate the whites from the yolks. Eggs must be fresh and chilled. Not allowed even a drop of yolk in the whites!
2
Prepare a bowl for whipping. It should be clean and dry. This also applies to beaters from the mixer.
3
Prepare the powdered sugar. To do this, simply grind sugar in a coffee grinder.
4
Whisk whites with a mixer at first on low speed, gradually increasing it. You should get a fluffy white foam. Only then add a tablespoon of powdered sugar.
5
Continue whipping. The resulting dense foam for meringue should not fall out from the bowl when turning. Time it will take approximately 15 min.
6
Put the foam in a piping bag and place on a baking sheet sprinkled with flour. You can do the same and teaspoons.
7
Bake meringue in a preheated 100C oven for an hour or two, depending on size of cakes. Remove from the oven only after they cool down.
