Before you start making the meringue, check out a couple of simple but useful rules: 1 - the eggs must be absolutely fresh; 2 - the separation of the yolk from the white to make sure that not one drop of yolk does not get into the bowl; 3 - bowl, whisk, working parts of the mixer must be perfectly clean; 4 - proteins needs to be cooled; 5 - bowl for whipping proteins need to be round-bottomed and deep.

Proteins separated from the yolks, keeping the above mentioned rules.

Whip whites into a thick stable foam without added sugar.

As soon as the proteins will be good to stay on the whisk, add the sugar in a thin stream in 3-4 reception or a teaspoon. Important: you long to whisk the egg whites with sugar is not necessary, since the mass is dense and settles quickly. Ready protein mass needs to form a stable shape and not spread.

Protein mass spread on a baking sheet. Better to do it with the help of confectionery syringe (meringue, laid out with a spoon, not very smooth).

Meringue to put in the cold (90-100 degrees) oven and dry them for 2 - 2.5 hours. If meringue begins to brown cover the crust, so not observed temperature. Meringue inside is chewy and moist and will quickly settle. The meringue in the oven it needs to dry! Large meringues can dry up to 5 hours.

The finished meringue can be eaten just with tea, or to decorate their meals! Bon appetit!