Before you start knocking down proteins, turn on the oven at the temperature of 110-120 degrees (or 100 degrees, if you have an oven with a fan, and the color will be more white). If you have a gas oven without a thermometer, gas install the smallest, as far as possible to twist (to extinguished). 1) best to knock down the protein in the plastic, glass, copper or porcelain dish. Aluminum pots will give the squirrels a gray shade. 2) We all used to break eggs on proteins, but given the fact that the eggs may not be fresh, it is better to break each on a clean plate. 3) Carefully separate the white from the yolk because the yolk will fall into the protein (even a little!) protein is not get whipped. 4) If protein you will get fat (even a little bit, for example, nedomytye up), protein does not get whipped! 5) Before beating the whites put in the refrigerator for 30 minutes (preferably an hour), then they better get whipped! 6) you Can wipe the dishes, in which you beat egg whites, lemon juice, beat the whites and add a pinch of salt or lemon juice, then the whites well whipped and will be lush! 7) Sugar should be introduced gradually, for 2-3 tablespoons, and begin beat with a mixer with the lowest speed and gradually increasing to medium. At maximum speed it is better not to whip, because you'll miss the moment and to interrupt the protein (the protein will settle and separate the water).

When whites will increase in volume in 4-5 times, will be hard to stay on the broom, the churn should be stopped.

The mixture should be thick (like thick cream), should not be spread and spread. With a spoon or a confectionery syringe lay out meringue on a pre-laid parchment baking sheet. I put a spoon (didn't want to suffer with a confectionery syringe). Another secret: off-white parchment cakes any better behind!

In the oven to keep long! It all depends on the amount of the cooked mass, the thickness of the meringue and, most importantly, your oven... 5 proteins must be kept in the oven from an hour to 2. and possibly longer. The first 40 minutes I do not recommend to open the oven (especially the meringue still definitely not ready!). The finished meringue should be dry on top and pierce with a toothpick to it, nothing sticks.

The finished meringue should be airy, soft, should just melt in your mouth, and thus to be brittle, and crumbly. In this case a little bit to stick to the teeth.

I hope you will succeed! Good luck and Bon appetit!