Beze (meringue)

Beat the proteins with a mixer until doubled in volume. Keep beating, adding a little sugar until a strong, stable foam. Cover the baking sheet with parchment paper, spoon the protein mass or squeeze out of the pastry bag through the shaped nozzles. Leave gaps of 3-4 cm between the portions, since the products greatly increase during baking. Put the tray in the oven and dry at a temperature of 100-115 ° C from 40 minutes to 3 hours. Turn off the fire, do not remove the meringue until the oven is completely cooled.