From the one star french chef Patrick Asfaux
Cooking time :
Total time :
- 4 egg whites
- 250g caster sugar
- 1 packet vanilla sugar
Whisk this egg whites until you obtain a firm, stiff, fluffy foam.
Take the bowl off the bain-marie and keep whisking the eggs until they have totally cool down.
Start your oven at 80C (176F).
Lay your meringues with a piping bag, giving them the shape that you want. Put them in the oven. Keep the oven door ajar with a cork.
The meringues are cooked when you'll be able to hear them crackle a little and they will come off your baking tray by themselves.