Meringue on proteins and powder

What would you like to cook for the New Year's table, so that this food reminds both of winter and snow? Of course, the airy and snow-white bizet. A confectionery product that can act both separately in the form of a cake and as part of a cake.
There are two types of meringue preparation: cold and hot. If you choose a cold method for yourself, then be ready to beat the cooled proteins with powdered sugar, added in parts. The hot method involves mixing proteins with powder and whipping over low heat. In both cases, the foam should be strong and smooth.
Take a metal baking sheet, cover with clean paper and spread the protein on it. If the shape is not important to you, then just slide, but you can experiment: oblong logs, figures from a pastry bag on a festive table look great.
Meringue is baked at a low temperature of 80-100 degrees. Make sure that the product rises and dries well. If the cake is ready, then you can easily remove it from the paper.
You can experiment with the recipe, for example, add 30 g of grated chocolate or after cooking, carefully remove the middle, fill it with cream and cover with another meringue. The cream is made from syrup of any jam and 1 protein. Rub them white until the mass thickens.
Trust your imagination and get ready for the holidays!