How to make meringue, not to disgrace (my little secret)

Once a long time ago I decided to surprise my mother in law and cooked meringue. But... It was not a meringue, and some sticky mess. I was disgraced)) and found this recipe. Now everything is always perfect on the first try! I, by the way, many people write in the comments that the meringue is impossible - remains sticky, does not harden, settles... Try this recipe)) The result is always excellent and the preparation needed only 40 minutes!

PREPARATION:

Separated proteins from egg yolks. It is important that the yolk is not left in protein capacity. And still very important that the protein does not hit water droplets! Therefore, I am taking the dry (!) And a bowl of cold proteins. I start whisking.

Continuing to whisk, gradually add sugar. The proportions of sugar to proteins is important, so do not change anything in the recipe))

For flavor during whisking add the vanilla sugar. When proteins are well whipped, pour into a bowl of apple cider vinegar and add a little starch (Any will do). Continue whisking.

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Beat until stable peaks. "Test" should keep perfectly even if the bowl upside down. If follows - you need to continue beating.

Prepared to shift the "dough" in a pastry bag. You can use any tight package (eg, from the milk).

Confectionery spread on a baking paper (preferably a good quality). I usually use a silicone mat - it generally always obtained excellent. I form small meringues (my boys like this razmerchik). And the drying time takes less.