Using the leftover eggwhites from making the Sabayon in my previous video, i made Meringue.
They turned out great and delicious
Recipe:
For each 100 grams of eggwhites use:
100 grams of granulated sugar and 100 grams of powdered sugar.
Ofcourse you can use only granulated sugar if you do not have powdered sugar. The powdered sugar makes them silky smooth.