How to make
Put the egg whites and salt in a perfectly dry dish. Place the dish in a water bath at a low temperature, which should not exceed 100°F (37 degrees). Start beating with a mixer (the attachments must be perfectly dry) initially at low speed and then increase to maximum. Pour the lemon juice and sugar in portions and beat for 6 minutes.
Remove the bowl with the egg whites from the hob and beat the mixture for another 6 minutes. With this procedure we will get the perfect density and smoothness for our meringues.
In two trays lined with baking paper, pipe out or randomly shape the egg white mixture. Leave a space between each meringue.
Put both trays one below the other in a preheated oven at 210°F (100 degrees) and bake the meringues for 3 hours. After this time, turn off the oven and leave them inside for another 3 hours. Under no circumstances should you open the oven door during this time. The wait is long, but it's worth it.
Store the finished meringues in an airtight container, so that they do not soften.
Enjoy!
