After adding them, using a hand whisk, stir until they are incorporated, then add 54 grams of flour. Continue to mix until a smooth dough without lumps. Bring the bowl with the egg whites and start beating the egg whites to make the meringue at high speed until it begins to foam. Add 84 grams of sugar in two additions, mixing well after each addition.
Beat until the meringue reaches a steep peak. Pour all the batter into the bowl with the meringue and stir in with a spatula, then add the vanilla essence for taste and fold again. Line a 15cm cake pan with parchment paper, you can also make it with an 18 cm dough at the same temperature and time.
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