Orange meringue with tartar

1. Pour water into a saucepan, about 250-300 ml, send it to the fire, bring it to a boil. Meanwhile, we put the egg whites in a heat-resistant high bowl or in a saucepan, whisk until a fluffy foam.

2. Pour sugar into the protein foam, continue to beat. During this time, the water boils, we install a container with a protein mass over a pan of boiling water and continue whipping.

3. Brew the proteins in a water bath until the mass becomes sufficiently dense. Furrows from the corollas should remain on it.

4. Add the orange zest, remove from the heat, whisk for about 5-7 minutes, until the proteins cool to room temperature.

5. Add tartar to the cooled proteins, whisk for 2-3 minutes. At this stage, you can add a drop of food coloring to the resulting mass, or you can leave it as it is, that is, white.

6. Fill the pastry bag with protein mass. The baking sheet is lined with parchment, you can also use a silicone baking mat.

7. We put the meringues on a prepared baking sheet, send them to the oven preheated to 90 degrees, bake for one and a half to two hours. A crisp crust should appear on the surface of the cakes.

8. We cool the delicacy on the work surface at room temperature, after which we transfer it to an airtight storage container. Of course, at this stage you can already eat sweets.

Alternatively, you can serve meringue on the table by gluing together two meringues with ganache or boiled condensed milk.

Help yourself!