Lemon meringues

Votes: 2

Time: 3 hours 20 minutes
Complexity: easily
Quantity: 42 meringues

Lemon extract enhances the flavor and aroma of classic meringue. Just add a few drops when whisking egg whites with sugar. A pinch of cream of tartar will help whip the mixture faster and keep its shape. Dry the meringues in a warm oven until they don't darken. Wait until they are completely dry before serving. Meringues are a wonderful treat on their own, but they can also be used as a decoration for cakes and other desserts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Whites of 3 large eggs
A pinch of fine salt
1/4 tsp cream of tartar
3/4 cup superfine sugar
1/4 - 0.5 tsp lemon extract
Special equipment: pastry bag with a star tip

Ingredient Substitution Suggestions

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Recipes with similar ingredients: meringue, eggs, cream of tartar, lemon essence

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven and preheat the oven to 120°C.
In a large bowl, beat the egg whites and salt with a mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Without stopping the mixer, gradually add the sugar and continue beating until stiff peaks form. Stir in the lemon extract.

Transfer the mixture to a pastry bag fitted with a star tip and pipe 2.5cm diameter meringues onto prepared baking sheets, spacing them about 2cm apart. Bake until the meringues are opaque, light, and dry, about 1 hour.
Turn off the oven, but leave the meringues inside with the door slightly open until they are completely cool and dry, about 2 hours. Meringues can be stored in an airtight container at room temperature for up to 2 days..

Categories:

recipe / Summer dishes / Desserts / Cakes / Soufflé, puddings, meringues, meringues / Food Network - recipes / French cuisine