Meringue

 

Meringue

 
Ingredients
8 egg whites
400 gr sugar
  1. Beat the egg white until firm, add the sugar and pix with a wooden spoon.
  2. Cover the bottom of a pan with baking paper and sprinkle a thin layer of flour.
  3. Place 1/3 of the meringue and do the same in another 2 molds.
  4. Bake for at 1oo degrees leaving the door semi open. The meringue must dry up without cooking or getting golden.
  5. Take out of the oven, take out of the mold and let it cool.

The Vacherin with walls is made the same but once the meringue is spread out at the bottom of the pan, fill a decorating bag with some meringue and form a 1-2 inch boarder at the bottom of the pan walls.

 

 

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