3 units (90g) Egg whites
1.Separate the egg whites from the yolks.
2.Put the egg whites in a bowl and add the sugar. Beat with a whisk and add some lemon drops.
3.Cook everyhing in a bain marie.
4.When it reaches approximately 50ºC, start whisking it.
5.Beat it until the meringue cools down, so that when you touch the bowl, it's at room temperature. This way you'll get a firm and shiny meringue.
*Be careful when separating the eggs, so that none of the yolk falls on the egg white.
*It's advisable to use eggs at room temperature, this will help the beating process.
*This meringue can be use for fillings and decorations due to its firmness.
*The lemon drops may be replaced with a pinch of salt or a dash of vinegar.
*One additional ingredient that can be use in all meringues is cream of tartar. This is one of the best stabilizers for egg whites. The tip of a teaspoon would be enough for three egg whites. Cream of tartar can be easily found in herbalists and specialty shops.
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