Meringue

Recipe for airy, light, and crispy confectionery. France is the home of meringue, where this confectionery is called meringue. The key to preparing this dish is to maintain the temperature and be patient. Meringue can serve as a decoration for a cake, or they can be used to make lovely airy pastries with cream filling.

Eggs

3 (chilled egg whites)

Sugar

1 cup

Vanilla sugar

1 packet

To make meringue, beat 3 chilled egg whites into stiff peaks at high speed. While continuing to beat, gradually add sugar. Beat until the mixture is smooth and stiff.

To check if you have beaten the egg white mixture enough, turn the bowl upside down, the mixture should hold in place.

Line a baking sheet with parchment paper. Using a culinary bag or simply a spoon, portion out the meringue onto the baking sheet and place in an oven preheated to 100-110 degrees Fahrenheit. It will take 1 to 3 hours to "dry out" the meringue depending on the size.

When the meringue is ready, turn off the oven. Open the door and let it cool completely.