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Lemon Meringues

A bright, close-up shot of lemon meringues with crisp, golden edges and soft yellow centers, arranged in a circular pattern on a white marble countertop. The soft lighting highlights the texture and delicate details of the meringues.

Light, airy, and with a delicate hint of citrus, these Lemon Meringues are a delightful treat. They make a perfect addition to any dessert table. Yielding crisp and delicate meringues, this recipe is sure to impress with both flavor and presentation.


Yield: About 40 meringues (approximately 8 servings)

Prep Time: 15 minutes

Cooking Time: 1.5 to 2 hours

Total Time: 2 to 2.5 hours


Ingredients:

  • 3 large egg whites (about 90g) at room temperature

  • 3/4 cup (150g) granulated sugar

  • 1 teaspoon (5ml) lemon juice

  • Pinch of salt

  • 2 Drops Yellow Gel food colouring (optional)


Instructions:

  1. Preheat the Oven: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.

  2. Prepare the Egg Whites: In a clean, dry mixing bowl, beat 3 large egg whites (90g) with a pinch of salt until soft peaks form.

  3. Add the Sugar: Gradually add 3/4 cup (150g) granulated sugar, one tablespoon at a time, while continuing to beat the mixture. Beat until stiff, glossy peaks form, and the sugar fully dissolves.

  4. Flavor and Color: Gently fold in 1 teaspoon (5ml) lemon juice and 2 drops yellow food coloring if using until evenly distributed.

  5. Pipe the Meringues: Transfer the Meringue—pipe mixture into a piping bag fitted with a star tip. Pipe small mounds onto the prepared baking sheet, spacing them about an inch apart.

  6. Bake: Bake the meringues in the preheat oven for 1.5 to 2 hours, or until they are dry to the touch and can easily lift off the parchment paper.

  7. Cool: Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely. This helps prevent them from cracking.


Tips:

  • Ensure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.

  • Use room-temperature egg whites for the best volume.

  • Letting the meringues cool in the oven helps them stay crisp and prevents cracking.

  • Store meringues in an airtight container at room temperature to keep them dry and crisp.

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