![\"2013-11-10](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2013-11-10-17.49.13.jpg\")
<\/a><\/div>\n<\/p>\n<\/a><\/div>\n<\/p>\nMeringue Ingredients<\/h3>\n
200 gr. egg yolks
\n400 gr. sugar<\/p>\n
Meringue Preparation<\/h3>\n
Fill a pot with about 2cm\/1inch water and bring to a boil.
\nPlace a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
\nPlace the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy).<\/p>\n
<\/a><\/div>\n<\/p>\nRemove bowl from heat and pour to mixer bowl.
\nWhisk on high for 10-15 minutes until very thick and glossy.<\/p>\n
<\/a><\/div>\n<\/p>\nFill a piping bag with a round tip (nozzle) with meringue.
\nPlace your round bases (plain butter cookies, circles cut from petit-beurre biscuits (store-bought or using my recipe<\/a>), or my Crembo-base cookies<\/a>) over an oven grid, set over a baking sheet.
\nPipe a circle the size of the base, building up, each layer slightly smaller in diameter, as shown in the photo below.<\/p>\n