Ingrédients:

  • 4 blancs d'œufs (environ 120g) à température ambiante
  • 1 pincée de sel fin
  • 125g de sucre en poudre (cristallisé fin)
  • 125g de sucre glace tamisé
  • 0.5 cuillère à café de jus de citron

Instructions:

  1. In a clean stainless steel bowl, start whisking the egg whites with the salt and lemon juice at a low speed until a light foam forms.
  2. Increase the mixer speed. Once the whites form soft peaks, add the granulated sugar spoonful by spoonful. Continue beating at high speed until the meringue is thick, glossy, and forms a firm 'bird's beak'.
  3. Using a flexible spatula, gently fold in the sifted icing sugar with a rotating motion to avoid deflating the air.
  4. Transfer the mixture into a piping bag. Pipe small meringues onto a baking sheet covered with parchment paper.
  5. Bake for 1 hour and 45 minutes at 100°C (210°F). After the time is up, turn off the oven and let the meringues cool inside with the door ajar to complete the drying process.