|Preparation||Cooking||Start to finish|
|17 min.||4 hours||4 hours 17 min.|
|1||Begin by putting 3 egg whites in a bowl, if you no longer remember how many you have, weigh: an egg-white weighs about 30 grammes.|
Then weigh 150 g caster sugar (50 grammes per egg-white needed), to use later for making meringues.
|2||Beat egg- whites.|
|3||After about 2 minutes, add 2 tbs of caster sugar from 150 g caster sugar.|
|4||Continue beating until egg whites are firm.|
A very old knack to know if egg white are beaten sufficiently: you can put a whole egg onto them and it will stay on the surface.
Another old saying: " egg whites are never beaten enough ".
|5||And while still beating, incorporate the remaining sugar tablespoon by tablespoon.|
|6||You will get a very bright white mixture.|
|7||Put mixture in small heaps on a non-stick baking sheet (with 2 tablespoons for example).|
Then put in the oven at 100°C or 212°F for 4 - 6 hours or better, overnight.
If you cook in a wood-fired oven, cook overnight.
Note: You can decorate meringues before baking by sprinkling them with flaked almonds, and/or with a pinch of cocoa powder.
|8||After cooking, place hot on a rack to cool.|
Keep in an airtight tin.