French Merengue

Ingredients (for 60 small merengue)

4 egg white
250g sugar
lemon juice
pinch of salt

Preparation

Leave the egg white out of the fridge for 2 hours before using them.
Put them in a container with a pinch of salt and beat them. When you can see foam, start to add little by little sugar. Then a tea spoon of lemon. Once it looks firm stop to beat.

Pre heat the oven at 80ºC. Put the merengue. Put the merengue with the form you want in the over for 2 hours. Each 20 minutres, open the door to let humidity go out.
 Merengue dry and to check if they are dry they should not stick when you take them off.