Meringue

For the meringue, whip egg whites with a pinch of salt and a few drops of lemon juice. While stirring, slowly add sugar and mix until a firm, glossy cream is formed.

Pour the mixture into a piping bag and pipe large rosettes onto a baking sheet lined with baking paper.

Let dry in a preheated oven at 85 degrees convection for about 3 hours. Let cool and remove rosettes from baking paper.

Leave the rosettes to dry overnight on a wire rack in the cooled oven.

Preparation Tip:

Decorate the meringue rosettes as desired.

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