There are several rules that are important to follow in order to get the meringue..
Separate the whites from the yolks carefully so that the yolk does not get into the whites..
It is necessary to beat the whites in a dry bowl, even the slightest drop of water or fat will ruin everything.
Cold whites whisk better.
For better whites, you can add a pinch of salt or a few drops of lemon juice.
If the whites don’t whisk, try placing the bowl of whites in cold water and continue whisking..
Be careful not to get water in the proteins.
Store the finished meringue in a dry place..
From the specified amount of ingredients, 40-50 pieces are obtained.
- 5 proteins
- 250 g sugar
Whisk the whites into a foam.
Whisking, gradually add sugar (1-2 tablespoons each).
Beat until the mass becomes thick, dense (I beat for 10 minutes, at medium speed).
Cover the baking sheet with baking paper (or grease a little with butter).
Place the meringue with a spoon or pastry syringe.
Put in the oven.
Dry the meringue at 100 degrees.
Cooking time depends on the size of the meringue.
On average, dry for 1–1.5 hours (but may take longer).
Enjoy your meal!