Meringues

= French Meringues =

5 egg-white ( One egg-white must be exactly 31 grams in order to have good meringues) 20 grams of granulated sugar 125 grams of powdered sugar sifted with 125 grams of granulated sugar A pastry bag (the mouthpiece should not be larger than 0.8 inches) Parchment paper Oven rack A big bowl An egg beater
 * __ INGREDIENTS __**

1. Preheat oven to 300⁰ F.   2. Sift the granulated sugar and powdered sugar together until well mixed and set aside. 3. In a medium size bowl, whip egg whites for 2 minutes. 4. Add 20 grams of powdered sugar and continue whipping egg whites until firm and a peak forms. (//See video 1//) 5. Immediately **__FOLD__** sifted sugars and egg whites together until well mixed. Make sure you don’t crush egg whites, keep as stiff as possible. //(See video 2)//
 * __ PROCEDURE __**

Video 1

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Video 2

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