3 egg whites at room temperature
200 g icing sugar
1 pinch of salt
Preheat oven to 80 °.
Separate the yolks from the whites and begin editing them by adding a pinch of salt. The eggs must be at room temperature!
After a few minutes, add half the amount of sugar.
Beat eggs until stiff steadfast, add the remaining sugar, a tablespoon at a time.
Put the mixture into a pastry bag and form the meringues. Below you can see how many meringues I have had.
Bake the meringues to 80 °. Here begins the long and exhausting waiting! The meringues will have to dry for at least 2 hours.
After two hours, try to remove a meringue from the parchment paper. If it comes off easily, they are ready. If the fund remains stuck to the paper, let it dry a little bit more in the oven, always 80 °.