Preheat the oven to 100C. Prepare a pan for the water bath. In proteins, add sugar, the first time I used meringue brown sugar. With sugar Mistral "Universal" it turned out great! Add salt and cream of Tartar. Well whisk. Sent to pre-cooked a pot of slowly boiling water. Constantly whisk the whites to dissolve the sugar. Proteins should be slightly warm but not hot. Takes about 2 minutes.

Once the sugar is dissolved, immediately start whipping our protein mass. Until persistent peaks.

At this time, prepare the brush, colors, a pastry bag or package. Will be dipped the brush into the dye and hold 2 opposite lines inside the package.

Now about taste! What I love is the meringue? What options of flavors and colors a lot, lemon, orange, coffee, cocoa, cinnamon for Christmas, I even cooked with chilli - spicy and red. My favorite coffee! You can prepare only one option, but kids love lemon and orange, at least mine :) so, I divided the mass into 3 parts. One add zest of lemon, in another orange, in the third instant espresso. Remember that the zest of citrus with a very pronounced taste, this amount should be no more than a pinch.

Further all quickly and simply, but on the other hand, it is very magical! Be sure to squeeze a little of the meringue to the side, until you get a meringue with the dye. Spiral otkryvaem our meringue on the laid parchment baking sheet. I like it when a simple round nozzle, you get these beautiful hats with curls, but somewhere this head I have lost. So this time it curls with ruffles. Send our the meringue in preheated oven for 1 hour and 15 minutes. To thick crust, but at the same time soft on the inside. All ovens are different, it took me this time 1 hour 40 minutes Cool the meringue for 10 minutes and immediately put in a sealed box. In any case, don't store it in the fridge. At high humidity, as I have a home now, the meringue may start to stick, so we stored it in the box, but if this happens, immediately it will dry in the oven for about 10 minutes.