for 8 pieces

Egg whites

2	fresh egg white
2 pinch	salt
100 g	finest sugar

How it's done

Egg whites

Beat the egg whites and salt until stiff; you should be able to hold the bowl upside down over your head. Add half the sugar and continue beating until the egg whites become very stiff and glossy. Add the remainder of the sugar, briefly continue beating.

To make the meringues

Transfer the mixture to a piping bag with a serrated nozzle (approx. 16 mm in diameter), pipe 8 meringues (each approx. 8 cm long and approx. 5 cm wide with at least three swirls) on a baking tray lined with baking paper.

To dry

Approx. 10 mins. in the lower half of an oven preheated to 150°C. Reduce the heat to 120 °C and allow the meringues to dry out for approx. 1 hr. Then switch the oven off and leave the meringues to cool.

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