• Egg whites
  • Sugar (40 grams per white)


  • Heat the oven to 110 C
  • Beat the whites in a bowl (ideally electric hand whisk)¬†until consistent enough not to fall when bowl turned.
  • Slowly add the sugar while continue beating the mix.
  • Prepare some oven trays with a layer of greaseproof paper and a bit of oil to avoid meringues sticking later.
  • Add two spots, one of top of the other, over the tray for each meringue.
  • Bake at 120 C for 40 minutes. Let it rest.