Place the egg whites in a stand mixer with lemon and a pinch of sugar. Operate at slow speed. Once bubbles form on the sides, put on fast speed: whites become tough. Add the rest of sugar.
We make ourselves our pastry bag: place a freezer bag in a container (as pictured) and fill all of the eggs whites.
Cover a baking sheet with parchment paper. Press the pastry bag to form a meringue (do not put the mixture on your hands).
The plate is ready to go in the oven!
Bake 2:00 to 194 °F (closed oven). Let cool and enjoy.
- 250.0g Sugar
- 4.0 Egg white
- A bit lemon juice