Classic meringue


  • 600g sugar
  • 300g of egg white


Whip the egg whites with the remaining sugar. Add the remaining half of the sugar until obtaining a mounted firmly. End the mounted with the last amount of sugar. In a piping bag with a serrated nozzle form the meringues on a baking sheet covered with parchment paper.

Bake the meringues at 100 ° C for 3 hours in a ventilated oven (alternatively static oven at 80 ° C and leave it open with a pot holder or a wooden spoon).

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