Lemon Meringues
These make for an impressive dessert served with berries and clotted cream
Makes enough for: 8 meringues
Ingredients
for the dried lemons
- 2 lemons, or more if you want to make a bigger batch
for the lemon meringues
- 4 egg whites
- 200 g sugar
- 10 g dried lemons, pips removed, roughly chopped
Method
for the dried lemons
- Preheat the oven to 80° Celsius
- Place some parchment paper onto the wire rack of your oven
- Thinly slice the lemons using a sharp knife
- Place onto the parchment paper
- Put the wire rack into the oven into the middle slot
- Turn the fruit once after two hours, and again after another two hours
- After a total of 5 hours they should be completely dried out
for the lemon meringues
- Preheat the oven to 100° Celsius
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Place the sugar and lemons into a blender and blitz until it resembles caster sugar
- Add 15mls at a time to the egg whites, whisking continuously
- Do not add the next batch until the sugar is completely dissolved
- When all the sugar has been added and the meringue is gloss and stiff stop mixing
- Use a large serving spoon and place decent dollops onto a lined baking tray
- Place into the oven and bake for 4 hours
- Turn the oven off and leave the meringues in the oven to dry overnight
- Store in an airtight container and use as needed
Notes
This method will work for any citrus fruit