To make the meringue turned out to be stable (do not fall), take a clean dry utensils. Carefully separate the whites from the yolks, the main thing - that the yolk did not get into the whites, otherwise the whites will not go astray. Proteins are very Moody and don't like fat. Start to whisk the egg whites with a pinch of salt is necessary with a mixer on low speed, gradually increasing speed to medium.

After the formation of foam begin to pour the sugar into the whites in small portions. If you are already an experienced cook, I recommend reduce the sugar to 120g., so the meringue will turn out less sweet (that's what I do). All the sugar you pour into proteins in the form of sugar, but I usually go the other way: half of the sugar left in the form of sand, and the other half do in a coffee grinder powdered sugar. After the formation of the protein foam I pour into the whites the sugar and slightly increase the speed of the mixer. While the sugar is mixed with protein, I mix powdered sugar with cocoa and ground well to avoid lumps.

When the protein mass in the mixer becomes thick, I gently and gradually pour into it the powdered sugar with cocoa and beat until stable peaks. If proteins bad whipped, you can add a few drops of lemon, but it is necessary to control the process, not to "overwhip it" protein mass!

This meringue is the most "fragile", does not tolerate long standing, and requires careful with her treatment. So after whipping it to immediately shift into a cooking bag with a pre-prepared nozzle to isolate the meringues on the baking tray lined with baking paper. To make it easier to fill a pastry bag, put it in a glass or jar. Can be deposited meringues tablespoon - is not as beautiful as out of the bag, but the meringue is better to keep the structure.

So, meringues need to quickly isolate on the baking tray lined with baking paper, and for free (at a sufficient distance from each other). Then put in the oven preheated to 100 degrees. In the oven to keep 1.5-2 hours. Proteins are not baked in the oven and are dried. In the process of drying the first hour it is better not to open the oven, otherwise proteins can SAG, lose shape and turn into a pellet. After 1.5 h the meringue is lightly caramel-soft on the inside, and after 2 hours it dries inside. So at what point to take out - decide for yourself, as you like ;))