How to make meringue cookies?

Ingredients

• 2 egg whites
• 1/2 cup sugar

Materials

• Piping bag (optional)

Preparation

• Start whisking the egg whites with a little sugar at low to medium speed. When they start to foam well, increase the whisk speed slightly and gradually add the sugar as the egg whites rise.
• If you are whisking by hand, you will feel the egg whites 'tighten' and become denser. You should whisk until the meringue forms what is called in French 'bec d'oiseau' (bird's beak), which is a nice peak when you lift the whisk.
  
• Immediately pipe the meringues onto a baking tray.
• Bake for 1 hour and 15 minutes at 250°F (120°C), then turn off the oven and let the meringues dry inside for a few hours: they will be perfectly baked!
  
• And there you have it, your meringues are ready!

Observations

Egg whites: It's best to have egg whites at room temperature, and even better if they are aged. You can separate them from the yolks 1 to 2 days before making your meringues, and do not refrigerate them. Your meringues will be perfect!
Whisking speed: A good meringue is whipped slowly; do not start with the electric whisk at full speed. Only when the meringue is well whipped can you increase the speed. Whipping egg whites into meringue should take about 15 minutes.
Piping: You can shape your meringues however you like; feel free to let your imagination run wild!

Questions

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