BI COLOR MERINGUES WITH WHOLE ICING SUGAR

100 g of egg whites

180 g of whole icing sugar

lemon juice, salt

200 ml of liquid cream

20 g of icing sugar

salt

1) Whisk the egg withes with the icing sugar until to obtain a perfect product.

2) With a sac a poche make 24 medium meringues and cook it at 100 gradoes for almost 3 hours. At the end of this time meringues must be absolutely dried. If not, continue until perfect cooking.

3) Make cream and when meringues are ready, serve.