if we just make a dessert there, which is called anna pavlova yes pavlova , then, most often, almonds there. here we have connected, you see, what a beauty it turned out, well, by and large. i will honestly tell you that meringue, like any other dough, is the most. the main thing is not to despair and keep experimenting keep learning keep trying and everything will definitely work out using a pastry bag for jigging. well, you can, of course, do everything with a spoon, depending on how much you like it, when everything is like this, it turns out, more or less ideal, almost professional, or you like it, e so that it is at home. so we set aside. on baking paper like this. we try to make, of course, the same size in terms of volume , so that they are baked in the same way at our place in time. temperature is also one of the little secrets. ah well really just need to know that meringue does not like high temperature for meringue, the temperature of 140 is the maximum, and this, if we are talking about such cookies in which we have already added almonds, for example, yes, and if we did, a