- 4 egg whites
- 250 g of sugar
Milestones:
-Whisk the whites until almost set.
Gradually add sugar while continuing to whip the mass.
Tighten whites vigorously mixing the mass. This will firm up. To check the firmness of white, spill the bowl, whites must take the bottom.
-To achieve the floating islands:
Collect tablespoons of the mixture and cook 30 seconds in the microwave or poach in the milk 1 minute on each side.
-To cook meringues:
Put the whites in a pastry bag and make small heaps on a baking tray lined with baking paper. No pastry bag, you can quite make quenelles with two spoons.
-The meringue is baked for a long time at low temperature is 4 to 5 hours at 80 ° C (thermostat 2-3). It can also heat the oven to 200 ° C (thermostat 6-7), turn it off and leave the meringues overnight.