Cooked meringue

Vigorously mix the egg whites with the sugar in a calderotto, then mount them in a water bath.

In this way the mixture becomes particularly creamy.

The meringue is ready for cooking when takes a dense consistency, about 45-50 degrees.

At this point attach the cold mixture.

In this way the mixture solidifies without losing volume.

Place the prepared mixture in a pocket of fabric with smooth or star-shaped nozzle and divide it on oven tray covered with a sheet of greaseproof paper, forming meringues of the desired shape.

The cooking time depends on the size of the meringues: meringues as large as a macaroon, it takes about 2 hours of baking in an oven at a temperature of 80 degrees.

The cooked meringue, being especially creamy and soft, is best suited for making small decorations, because it distributes easily with canvas pocket, even using very fine nozzles.