Desserts from Italy
2 hours 30 minutes
translated by Italian with
Sweet and fluffy, with an unmistakable fragrance, are meringues !!
For a perfect meringue, the albumin must be at room temperature. Pour into a planetary bowl while mixing the two sugars in a bowl.
Begin to work for 30 seconds at high speeds, at a little time add sugar spoons and lemon juice. Work until the compound is consistently high.
Prepare a pastry sack with a favorite nozzle and fill it with half a dough, start forming your meringues by doing circular movements upwards over a plated plaque ...
... with baking paper. Continue until the meringue and bake (preheated oven at 100 °) for two hours, avoiding opening the oven the first hour. Meringues will be ready when they are dry ...
... inside, try one before turning it off. Allow them to cool inside the oven off and half open, also for a few weeks inside an aluminum container or lined glass.
... with baking paper, which will allow to absorb moisture.