On a cold winter day, when the scent of sweets fills the air, meringues represent an irresistible delight of the Emilian tradition. These light and tasty treats are born from the combination of very fresh egg whites and sugar, whipped and warmed, a technique that allows for a soft and airy consistency. The preparation requires attention and patience: it is essential to bake them in a warm oven to ensure they dry slowly, maintaining the fragrance and delicacy that characterize every bite. Perfect to serve during the holidays or to accompany an afternoon tea, meringues are splendidly suited to be shared with family or friends, offering a moment of sweetness and conviviality. With their Emilian origin, these sweets are a true symbol of regional pastry, capable of conveying the tradition and warmth of a kitchen that feels like home.

Whip four very fresh egg whites with a whisk, together with 300 g of granulated sugar, after having warmed both over the fire. As soon as they become firm, after about ten minutes, use a pastry bag to deposit large dollops onto a well-buttered baking sheet, making sure to space them apart. Bake in a slightly warm oven (140°C) for up to an hour if necessary, at least until the meringues are well dried.