Citrus meringue
Item 1 of 1
Ollie Moore's meringue recipe shows how easy it can be to add flavour to a simple base mixture. Lemon and lime zest add tartness to this sweet meringue, although other citrus fruits, such as orange or grapefruit, could also be used. Snapped into shards this makes an elegant decoration for cakes and desserts, or alternatively could be piped into individual meringue nests or one large pavlova, just adjust the cooking time accordingly.
First published in 2016
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Ingredients
Metric
Imperial
Citrus meringue
- 4 egg whites
- 150g of caster sugar
- 150g of icing sugar
- 1 tsp cream of tartar
- 1 lemon, zest only
- 1 lime, zest only
SAVE RECIPE
Method
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
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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