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Lemon meringue

The chewy meringue and tangy lemon curd make an irresistible combination

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Ingredients (Makes 12)
  • 1 sachet Dr Oetker egg white powder, or 2 egg whites
  • 100g/4oz caster sugar

Preheat the oven to 150°C, 275°F, Gas 1, and line a baking sheet with greaseproof paper.

Place the egg white powder or egg whites into a large bowl and whisk on a slow speed for 2 minutes until foamy, then whisk on medium speed for a further 2 minutes, and finally on high speed for a further minute. Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.

Place a teaspoon of mixture per mini meringue on to the baking sheet and bake in the preheated oven for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.

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