2 egg whites (best stored at least two days in the refrigerator)
130 g sugar
3 tbsp lemon juice
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Beat the egg whites with a mixer in a water bath until the start foams. Explanation for the bath - pot in a pot with slightly boiling water (when it starts to boil, reduce the stove). After foaming egg whites begin to gradually add sugar, vanilla and lemon juice finally - while stirring. High speed been mixing the mixture until a thick and shiny cream (about 10 minutes). Injected egg white glaze or she smeared on the already chilled cakes. You can sprinkle with colored sugar sticks.