Meringue on a stick on egg whites

In addition to these ingredients, you will need wooden sticks (skewers), a pastry bag with nozzles, brushes (new watercolors), parchment to prepare meringue.

The bowl in which we will beat the proteins should not be greasy and absolutely dry.

1. So, we put the cooled egg whites in a deep bowl. Beat the whites with an electric mixer into a strong foam. We start whipping at a minimum speed, gradually increasing it.

2. When the proteins turn into foam, we begin to add powdered sugar. Just not all at once, but one tablespoon at a time. Powdered sugar should be starch-free.

3. In the already whipped whites, add citric acid at the tip of the knife. Citric acid can be replaced with lemon juice in the amount of one teaspoon. We continue to beat for another 2-3 minutes.

4. Proteins should be whipped to stable peaks. What does it mean? How to check it? It's very simple: you need to turn the container with proteins upside down. If the squirrels don't fall, it's done.

5. We dip the brush into the dye, draw it along the inner surface of the pastry bag. You can make a two-tone meringue: white-pink, white-blue, or any other. And you can also make more colors. To do this, you need to draw strips of not one color, but several. We use a clean brush for each color.

6. And now we fill the prepared cooking bag with meringue. The baking sheet is lined with parchment paper. We plant meringues of any size and shape on it. The shape is given with the help of nozzles for the cooking bag.

7. We insert sticks into the already planted meringues. We send the baking sheet to the oven preheated to 90 degrees. Dry the meringues for 1.5 - 3 hours. The time depends on the size of the meringues themselves: the smaller they are, the faster they will be ready and vice versa.

Store meringues in a hermetically sealed container so that moisture does not get into it.

Help yourself!