Ingredients: 4 egg whites
,
400 grams of sugar
Procedure:
More that firing in the case of meringue of egg whites is drying, you should put the whip in the freezer before use it during cooking and keep the oven door slightly open to let out the humidity because the meringues are crisp and not soft.
Whip the egg whites, add sugar gradually in the final phase of the operation, stirring constantly but gently and stirring from the bottom up. Set the oven at 90 degrees and in the meantime put the dough into a pastry bag with a nozzle one inch wide. Line a baking tray with baking paper and Lie down on the meringue balls apart. Cook for 90 minutes. If the meringue is crisp and dry upside down and leave the meringues in the oven for another 20-30 minutes. Remember that should not brown, so check them often.
Come Foligno from 28 August to 19 September 2010 and visit the Festival Baroque Signs
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