Meringue (bizet), a simple recipe

There are many types of meringue or bizet, as it is often called in our country. Meringue can be prepared moist inside, completely dried, served with small cakes for coffee, dessert with cream, and so on. However, the principles of cooking remain unchanged and today we will tell you how to quickly and easily cook a successful meringue.

Ingredients

• 4 egg whites
• 250 grams of white sugar

Directions

1. Remove the eggs from the refrigerator 15 minutes before cooking.
2. Very carefully and carefully separate the proteins from the yolks.
3. Add a pinch of salt to the proteins before beating.
4. Beating utensils should be large enough - in the process, the amount of protein will increase many times.
5. Preheat the oven to 120 degrees.
6. Beat the whites until peak (when you remove the whisk from the mixture - the whites retain the shape of a sharp peak and do not flow).
7. Continue beating, adding sugar in very small portions. When all the sugar is added, the mixture should be smooth, shiny, and keep the "peaks".
8. Line the razor with parchment. Spread the mixture with a spoon or pastry bag, forming a small pyramid.
9. Bake for 30 minutes to keep the meringue moist inside and 1 hour until completely dry.
10. Cool and carefully remove from paper.