Meringues with cream

• 250 g egg white at room temperature
• 500 g fine granulated sugar
• optional to have them white lemon juice (a few drops, I don't use it)
• optional to have them colored with gel food coloring

INGREDIENTS (for filling)

• 250 g of fresh cream
• icing sugar (to taste, depending on the degree of sweetness you prefer!...taste)Item description

• Beat the egg whites until stiff using a stand mixer or electric whisk, starting to add the sugar little by little when the egg whites start to turn white. If you want, you can also add a few drops of lemon. You have to beat them until you have a firm meringue. Insert your favorite nozzle into the piping bag, remembering that this will give the meringue its shape (if you don't have the nozzles, work them to get smooth meringues).
• Fill it with the meringue. Spread the mixture on a baking tray covered with baking paper.
• Cooking: in my new oven I have the meringue cooking function which is automatic and fan-assisted.
• In the 25 year old oven... I have always prepared them like this: cook at 90 ° max 100 ° in a preheated oven. Keep the door ajar (insert a wooden ladle/spoon into the door lock) to prevent humidity from building up inside the oven, the enemy of meringues. It will take at least an hour for the meringues to dry (but it depends on the size), adjust according to the power of your oven.
• Once cooled, store them in a tin box.
• If you want to enjoy them with whipped cream: whip the fresh cream with the planetary mixer equipped with a whisk or with electric whisks, adding the icing sugar to taste. Distribute it (if you have one, use a piping bag) on ​​a meringue from the flat side and cover with another meringue.
• You can store them in the refrigerator for a short time before serving them (the humidity of the refrigerator is not ideal for meringues).