Classic meringue in the oven at home

Step-by-step cooking

1. Step 1:

   

   Ingredients. Since the whipped whites are not intended to stand for a long time, be sure to put the oven to warm up, prepare 2 baking sheets and a pastry bag or syringe, if you use them.

2. Step 2:

   

   Before we start cooking meringue, first we need to separate the whites from the yolks very carefully. Not a drop of yolks should get into the whites, otherwise nothing will come out. We pour the proteins into a large container, the bowl in which the proteins will be whipped must be dry and without a drop of fat on the walls, this is important! So, we have prepared everything, now let's get started. Whisk the whites to a soft, but already resistant foam, add powder in small portions.

3. Step 3:

   

   Whisk everything thoroughly, you should get a dense, persistent and shiny foam. If a bowl with well-beaten whites is turned over, nothing will fall out of it, and if suddenly the mixture still tries to leave the bowl, then you need to beat a little more.

4. Step 4:

   

   To make the protein mass more stable, add 1 tsp lemon juice and whisk for another 2-3 minutes.

6. Step 5:

   

   We put the protein mass in a pastry bag, if there is none, it's okay, just spread the mixture with a spoon.

7. Step 6:

   

   With the help of a pastry bag (or spoon), on a prepared baking sheet, we squeeze out our future cakes. I make them small - for one bite, and they dry out so it's faster and more convenient to eat.

8. Step 7:

   

   Dry the meringue at a temperature from 100 to 130 C for about 1.5 - 2 hours. If after 2 hours you still feel that the meringue has not dried out a little, then leave it in the oven until it cools down completely, and preferably even overnight. Ready-made meringues easily move away from the paper and turn out very light.

9. Step 8:

   

   Ready-made meringues are stored in an airtight container. And before serving, they can be combined with chocolate, condensed milk or your favorite cream. Bon appetit!