Meringues (cold meringue)

Mix sugar (1) with the egg whites and whip. Gradually add sugar (2) while whipping. Fold sugar (3) into the finished meringue.

Fill the meringue mixture into a piping bag fitted with a star nozzle. Pipe the meringues onto baking trays lined with silicone paper.

Bake with an open vent.
Baking temperature: approx. 150°C
Baking time: approx. 20 minutes

Then allow to dry at approx. 70°C overnight.

After baking, store the pastries in a dry place, protected from moisture and foreign odors. The lower the sugar content, the more sensitive the cookies are to moisture.