4 large egg whites
Prep a bowl and bitters – wipe them with salt and vinegar mix. Place egg whites into prepared bowl and beat with electric bitters to the soft pic stage, then, while continuing biting, gradually add sugar to the egg whites. At the end, egg white mixture should be very stiff. Transfer mixture to pastry bag and pipe meringue mounds on cookie list lined with parchment paper. Bake meringues in 120°C (250°F) oven for 2 hours. Let meringues cool down. Put a little of leftover meringue mixture (o any other cream or glaze) on bottom of one peas and stick together with another. Very easy.
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