You will need
    • 4 protein;
    • 180 – 200g (not full glass) of sugar;
    • 0.5 teaspoon of starch;
    • 1 tsp white wine vinegar (you can substitute lemon juice
    • or citric acid);
    • vanilla (optional).
To prepare the meringue, gently separate the whites from the yolks. Latest get – you will need them. Whites drain into the bowl for whisking, preferably high. Common Council slightly prisolit proteins for better whipping, and salt add literally on the tip of a knife. How to whip egg whites? Start whisking on low speed of mixer. This will avoid the formation of large bubbles which would then burst and cause a subsidence of the meringue.
Separate the yolk from the white
A thin stream pour the sugar and gradually increase speed of mixer. At high speeds, whipping the whites rise better and faster thicken. The whisking should take no more than 5-8 minutes.
Start whisking with low speed
Starch is not a compulsory ingredient, more used for fixing the meringue. With experience the need for it will disappear. Paste it at the end of the beating, powdering gently as possible in a thin stream.
At the end of the whipping add citric acid or vinegar. The result is a lush, stable weight, with a fully-dissolved sugar. When baking it will have the melting texture.
Should get a persistent mass
Preheat oven to 150°C. Cover a baking sheet with an oiled parchment. Put the meringue through a pastry bag in the form of towers, rings, sticks as prompts fantasy. Or just flatten with a spoon on the surface of the baking tray - get a flat cake. Place baking sheet with protein mass in the oven for about 1 hour. Make sure that the ground is not burnt and not fried. Meringue should be more dry than bake in the truest sense of the word. After turning off the oven immediately, do not remove the meringue, give it the same cool down.
Ready meringue