Mix the egg white with the sugar, the salt and the citric acid. Start beating it and beat it till stiff fluffy peaks have formed. Just make sure that there’s no sugar stuck on the bottom, so if needed clean the bottom in between.
Now place a stencil on a silicon sheet and level the meringue with a pallet knife. They need to be quite thick otherwise they will tear when shaping them.
Now remove the stencil and dry them completely at 70 °C for about 2 to 3 hours.
Then gently remove them from the sheet and place them on a greased press. Heat it up at 130 °C for 2 minutes before shaping it with the top part of the press. You can also use a heat gun to reheat the meringue.
Them remove it from the press and once cold it’s ready to be served!
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