Ingredients
Meringue Ingredients
- 80 grams egg whites (approximately 2 to 3 large egg whites)
- 160 grams castor sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- Yellow food coloring, a few drops
Instructions
- Prepare the egg whites: In a clean, grease-free mixing bowl, whisk the egg whites until they form soft peaks. Ensure no yolk contaminates the whites to achieve maximum volume.
- Add sugar gradually: Slowly add the castor sugar, a little at a time, while continuing to whisk. This helps to dissolve the sugar completely and create a glossy, stiff meringue.
- Add acid and flavor: Gently fold in the white wine vinegar, lemon juice, and lemon zest. The vinegar helps stabilize the meringue, while the lemon juice and zest provide bright citrus flavor.
- Add color: Mix in a few drops of yellow food coloring to give the meringues a warm, lemony appearance. Be careful not to overmix, or the meringue may deflate.
- Shape the meringues: Spoon or pipe the meringue onto a baking sheet lined with parchment paper into small dollops or decorative shapes.
- Bake: Preheat the oven to 120°C (250°F) and bake the meringues low and slow for about 60 to 90 minutes, or until they are crisp on the outside and easily lift off the parchment.
- Cool: Turn off the oven and allow the meringues to cool completely inside with the door slightly ajar to prevent cracking from sudden temperature changes.
Notes
- Make sure all equipment is completely clean and dry before whisking the egg whites to achieve maximum volume.
- Adding acid such as white wine vinegar or cream of tartar helps stabilize the egg whites during whipping.
- Use castor sugar for the best texture since it dissolves more readily than granulated sugar.
- Bake at a low temperature to dry out the meringues without browning.
- Meringues should be stored in an airtight container to maintain their crispness.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
