- 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.