Meringue switzerland

Whip the egg whites with sugar with a whisk or an electric mixer.

If you use the mixer, start to work the egg whites at low speed and gradually increase.

Continue to work until the snow will stop.

At this point add the sugar slowly.

To do this, put the sugar on a clean sheet, folded it and pour the sugar over egg whites continued to mount.

Occasionally interrupt the flow of sugar to avoid the foamy egg whites lose.

Continue to whip the mixture until you have incorporated all the sugar and you have a very firm snow white: lifting the whisk, froth that rises must be firmly.

Now sift the icing sugar onto a sheet and embed to mixture stirring until mounted will be smooth.

You don't have to fit more because the foam could lose consistency.

Transfer the mixture into a pocket of fabric with a star nozzle and divide it rosettes on a baking tray covered with a sheet of greaseproof paper.

Passed in the oven at 100 degrees and cook for 3 hours with the door open, so as to let moisture escape.

After the time periods specified, leave the meringues to dry for 12 hours in the oven turned off, before you use them.