Meringue to Bake (1)

Technical stages for Meringue to Bake (1) :

• Cook the sugar with the water for 5 minutes after boiling started.
• Beat the egg whites with the salt until stiff. Add 2 tablespoons of sugar before they get really stiff.
• When stiff, sprinkle the remaining sugar.
• With a hand mixer on low speed, pour the cooked sugar on top of it.
• Put in a bain marie and beat at medium speed for 5 more minutes.
• The mix must be warm, not hot.
• Lay on a buttered baking sheet.
• Bake for 10 minutes at 120°C or 248°F, then 50 minutes at 90°C or 194°F.