Classic meringue

Ingredients:
sugar — 200 g
protein — 100 g or 3-4 eggs

Preparation:
Preheat the oven to 100 ° C.
Divide the sugar into 4 equal parts of 50 g each. Pour the first part into the whites and start whipping at medium speed. After a minute, add another portion of sugar and beat again for a minute. Repeat with the remaining two parts of sugar. 

After all the sugar is added and mixed, increase the speed of the mixer to maximum and beat the whites to steady peaks, that is, a thick and very dense mass. This can take up to 10 minutes, depending on the capacity of the mixer.
Transfer the protein mass to a pastry bag with a nozzle. Cover the baking sheet with baking paper or a silicone mat. Detach the blanks. 

Bake the blanks for about an hour at 100 ° C. The finished meringue will be covered with a crust and will easily detach from the baking paper or mat. 

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