Flux of 2 eggs
100 grams caster sugar
1 tsp cream tartare or 1 tsp lemon juice
1 pinch of salt
Separate the whites and yolks of fresh eggs at room temperature without stirring. Take the egg whites and salt into the bowl of the over-the-counter mixer (make sure the bowl is clean and lean). Whisk until frothy for a few minutes. Add a spoonful of powdered sugar and continue whisking at medium speed. Beat until it is like a white oily cloud. Add cream tartare or lemon juice and continue to mix. When the mixture does not flow through the wire of your beater, it means that it has a meringue consistency when it is like snow and constant. If you want to color it at this point, put organic paint ( you can also use a pinch of turmeric or subsidized ink) and run the mixer one or two more times. Drop it when it gets color in lines.Place intermittently on a baking sheet lined with baking paper with a squeeze bag or spoon. Bake in a preheated 90 degree oven for 90 minutes. At the end of the period, let the meringues rest for 5-6 hours with the lid of the oven closed.
If you do not have a counter-top mixer, you can also prepare the meringue using a standard mixer in a clean, oil-free and dry whipping Bowl.