Flat meringues for filling the cake

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   To prepare the meringue, take the white of a fresh egg from the refrigerator and sugar.

2. STEP 2

   

   Granulated sugar is often replaced with powdered sugar. So I ground the sugar in a coffee grinder and got powdered sugar. You can take ready-made powdered sugar.

3. STEP 3

   

   Pour the specified amount of powdered sugar into a mixing bowl (the usual proportion for 1 egg white is 50 g of sugar), the result also depends on the size of the egg.

4. STEP 4

   

   Add the white separated from the yolk to the powder.

5. STEP 5

   

   Mix well with a spoon, you can add a little lemon juice.

6. STEP 6

   

   Take a mixer and start whipping the meringue.

7. STEP 7

   

   You need to beat until stiff peaks form, or to the extent you want your meringues to be. For us, they must be equally flat so that they look beautiful inside the cake. Therefore, we do not bring them to very hard peaks.

8. STEP 8

   

   Place the meringue on baking paper and place in the oven for 2 hours at 90 degrees. The meringue meringue is rather dried rather than baked. If the oven does not allow you to set this temperature, then dry with the door ajar and after an hour turn the baking sheet back.