Lemon meringue
Description
The dish is prepared without unnecessary complications. Making meringue is not as difficult as it seems. The main thing is to whisk the egg whites thoroughly in a perfectly dry and clean bowl. They should be baked, or rather dried, at the correct temperature. Lemon meringue differs from regular meringue in that a bit of lemon juice and zest is added to the egg whites. This fragrant, crispy pastry is perfect as a dessert or for decorating cakes. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making meringue.
- 2
Step 2
Beat the egg whites until stiff peaks form.
- 3
Step 3
Gradually add sugar to the egg whites, continuing to whisk. You will get a dense, stable, fluffy mass resembling marshmallow.
- 4
Step 4
Add the zest of half a lemon to the protein mixture.
- 5
Step 5
And one teaspoon of lemon juice.
- 6
Step 6
Add saffron or yellow food coloring for color.
- 7
Step 7
Using a pastry bag with a tip, pipe the meringue onto a baking sheet lined with parchment paper.
- 8
Step 8
Bake the meringue in the oven at 100 degrees for 1–1.5 hours. You can leave the oven door slightly ajar. The meringue is ready when it easily peels away from the parchment paper.
- 9
Step 9
The lemon meringue is ready. The dessert can now be served.