Perfect MERINGUE without cracks! With a hand mixer! All the nuances! It turns out 100%!

In this video I show you how to make a perfect meringue without cracks in just five minutes using a hand mixer. I explain all the nuances, including the use of Swiss meringue technique. The recipe calls for 120 grams of egg whites, 240 grams of sugar (including a bag of vanilla sugar), and a quarter teaspoon of citric acid. After whipping, the meringue is dried in an oven at 75–90 °C on a medium setting without convection. Small meringues are baked at 80 °C for about 1.5 hours, while larger ones take about 2.5 hours. Decorative meringue can be shaped with nozzles such as 1M, 1A, 195, and 336.