1. Most importantly - carefully separate the whites from the yolks to protein mass did not get anything extra. 2. Bowl for whisking and whisk must be clean and dry, it is better chilled. You can degrease them with vinegar. 3. Proteins must also be cold. 4. It is better to use powdered sugar because it dissolves better. One protein take 60-65 grams. 5. Begin beating better on minimum speed, gradually increasing it. 6. Powdered sugar and add it in small amounts, whisking continuously. 7. Whites need to be whipped until stiff peaks. 8. Bake meringue at a low temperature. Baking time depends on oven and size of the meringue and is 1.5-3 hours.

So, prepare the meringue. Meringue is a protein mass, which will be baked meringue. Protein whip on medium speed to a thick foam. Gradually add the icing sugar, then beat on high speed about 5 minutes until stable peaks. Our goal is elastic and smooth meringue. If you turn the whisk or the bowl, the meringue should not change form.

The prepared mixture is put into a pastry bag or bag and deposited in "nests" on a baking sheet lined with parchment or a silicone Mat.

Bake in the oven at a temperature of 50-60 degrees 1.5-2.5 hours. If the oven is gas, then the door open. The focus should be on your oven, you can increase the temperature to 100 degrees. When the base has dried (this can be determined by tapping it in or try), leave it to cool down in the oven. Whip cream with powdered sugar to taste and deposited with a pastry bag in billet of the meringue and decorate with berries or fruit.

If the meringue darkens and cracks, so the baking temperature is too high. You can use sugar, too, just to whip will have a bit longer. Harvesting can be done in advance, they are perfectly stored in a sealed package for 2 weeks. Optionally add a dye. Bon appetit!