Recipe:
4 egg whites
2 pinches of sea salt
1/2 teaspoon of pure, liquid, bitter almond extract (or pure vanilla extract-liquid)
200 grams of confectioners’ sugar
We beat the egg whites for 5 min in medium speed in our mixer with the whisk attachment and after that we add the salt and after 1-2 minutes we add the sugar gradually and when stiff ends form we add the vanilla extract. We pipe them with a pastry bag with a tip 16mm- Inox in any shape we want (for example see photo) and then bake them on a parchment paper, which we laid on a flat baking pan, in the middle rack, in a preheated oven in 95-100 degrees Celsius(depending on your oven) for 1,5 hour or until they are removed from parchment paper easily without leaving traces(pieces) back. When there is humidity outside(in rainy seasons) we bake them longer,other wise they melt easily) We let them cool for 4 hours and then store them in room temperature in a box for 5 days.
Bon Appetite!