: Line a baking sheet with parchment paper. Spoon the meringue into a circle, creating a slight crater in the center for the cream later. Lower the oven temperature to 100°C (212°F) and bake for 1 to 1.5 hours.
: Turn off the oven and let the meringue cool completely inside with the door slightly ajar. This prevents cracking. elena chekalova recepty torta
: 3 large (approx. 90g), strictly at room temperature Sugar : 170g (superfine sugar is best) Vanilla sugar : 10g Lemon juice or Vinegar : 1 tsp (to stabilize the whites) : Line a baking sheet with parchment paper
: Slowly add the sugar and vanilla sugar one tablespoon at a time while continuing to beat on high speed. Do not rush this process. Whip until the meringue is stiff, glossy, and you can no longer feel sugar grains between your fingers. : Turn off the oven and let the