Add the egg whites, lemon juice, and 500 g of sugar to a glass bowl (preferably).
In a double boiler, dissolve the sugar with the egg whites. (Under no circumstances should the water touch the bowl; this can cause the egg to start cooking, which will ruin the meringue.)
When there is no trace of sugar left, turn off the stove and proceed to beat at medium speed until the bowl cools (you must be patient).
When the bowl cools, beat at maximum speed. To know when the meringue is ready, you can carefully flip the bowl; if it starts to slide, it is not ready and should keep beating.
Once the meringue no longer falls, it is ready to use.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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