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Citrus meringue

Citrus meringue

Citrus meringue

PT1H30M

Why not try?

1
Place the egg whites in a large, spotlessly clean bowl – any fat in the bowl will stop the whites from expanding to their full volume
  • 4 egg whites
2
Add the caster sugar then sieve in the icing sugar and cream of tartar. Grate in the citrus zests
  • 150g of caster sugar
  • 150g of icing sugar
  • 1 tsp cream of tartar
  • 1 lemon, zest only
  • 1 lime, zest only
3
Using a handheld electric whisk, or the whisk attachment on a stand mixer, whisk everything together for 5 minutes, or until the meringue holds in stiff peaks when the whisk is lifted out of the mixture
4
Preheat the oven to 90°C/gas mark 1/4
5
Spread the meringue out in a thin layer on a silicone baking mat or a baking tray lined with baking paper. Alternatively, transfer to a piping bag and pipe shapes as desired
6
Bake in the oven for 1 hour and 15 minutes or until the meringue is crisp on top but not colouring (thicker shapes may take slightly longer)
7
Allow to cool completely on the tray then peel off the shapes or snap the sheet into shards to serve

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Ingredients

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Citrus meringue

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Citrus meringue

 
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