My signature recipe in Lavender & Lime is . . . Lavender and Lime Meringues. As I make my own ice cream, I always have left over egg whites and Dave will gladly eat all the sweet treats I can place in front of him. They are easy to make and take no time at all. They do not need to be piped, but if you feel like doing so, you will be rewarded with good tasting and good looking melt in the mouth treats. I have followed the same recipe for years and I can say without a shadow of a doubt that it is a no fail one.
- 1 egg white
- 50 g castor sugar
- heat the oven to 110° Celsius
- beat the egg whites until a soft peak has formed
- slowly add the castor sugar until the egg whites are glossy
- spoon or pipe onto a baking tray and bake the meringues for 70 minutes
In my mind, the trick about meringue making is patience. You really need to let the sugar melt into the egg white. Keep your machine running at a medium to high speed the entire time. And add the caster sugar a tablespoon at a time. Then walk away between each addition so you are not tempted to add the next one too soon. I line my oven racks with tin foil and spray them. This great hack was shown to me by a friend who does not like to spend time in the kitchen. Another hack is to place the bowl upside down if you are not going to pipe your meringues straight away.