Recipe Video


egg whites
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz
1 cup
250 g
8.75 oz
8.25 fl oz
lemon juice
0.75 tbsp
10 g
0.35 oz
0.33 fl oz


The egg whites can be replaced with 15 g | 0.55 oz of albumin + 90 g | 3.15 oz of warm water.


  1. Separate the room temperatured egg whites into a clean fat-free bowl, and add a pinch of salt. Start whipping when the syrup reaches 110-115С (230 to 239F).
  2. Mix the water with the sugar and the lemon juice in a saucepan, and put it on the heat. Bring the mix to 110С (230F), and start whipping the egg whites. First, whip at a low speed, and bring it to a lather state; increase the speed to maximum. Whip until soft peaks. It’s very important not over-whip the egg whites.
  3. When the syrup in the saucepan reaches 121C (250F), remove it from the heat, and wait for the bubbles to disappear; pour the syrup into the egg whites (in a thin stream along the side of the bowl). The mass must be whipped well until a glossy, homogeneous, dense white texture.
  4. You can add some food coloring to the meringue.
  5. Place the meringue on a baking sheet.⠀
  6. Dry the meringue in the oven preheated to 80C (176F) for 4 to 6 hours, using the convection mode.


  • Clean scoops, bowls and tools are very important for cooking the meringues, marshmallows and macaroons. You can use alcohol for cleaning.
  • It is advisable to process the eggs in 9% vinegar; pour a little on the shell, and hold them in a “bath”. You can also use albumin; it’s very convenient and safe.
  • It’s important to separate the whites from the yolks carefully, so that no drop of yolk or water gets into the whites. The eggs should be at room temperature.⠀