Put the egg white in a wide and deep container, well clean and dry, and add a pinch of salt. We beat with some electric rods, starting at low power, until they start to foam. At this time we begin to incorporate the sugar little by little while we continue beating, now at a higher speed.
When they are assembled, we will know if when turning the container the whites do not move, we stop beating and start adding the sifted flour. We do slowlystirring gently with a silicone tongue and with enveloping movements from bottom to top so as not to lose the air incorporated with the shake.
Put the dough in a pastry bag with a round and smooth nozzle. On a baking tray covered with parchment paper, place little mounds of the dough, about three centimeters, separated from each other. We keep the nozzle of the sleeve close to the paper so that they are not too raised. We gently hit the base of the plate on the counter so that the patience flattens a little.
Let it rest for a few minutes before placing the tray in the oven, preheated to 240ºC with heat from above and below. Cook for six to eight minutes or until they look slightly browned. Remove the tray from the oven and let the patties cool before removing from the paper and serving.