Lemon Meringue
by Editorial Staff
Delicate, fragrant lemon meringue will not leave anyone indifferent. This light dessert will appeal to both adults and children. The meringue literally melts in your mouth, leaving a light lemon flavor.
Cook: 2 hours
Serving: 10-12
Ingredients
- Chicken Egg – 3 Pieces
- Sugar – 170 Grams
- Lemon – 0.5 Pieces
- Saffron – 2 Pinches
Directions
- Separate the whites from the yolks. You won’t need yolks here. Place the egg whites in a deep bowl and beat with a blender until stiff and stable.
- Add sugar gradually, whisking continuously. You should get a thick, dense mass, similar to marshmallows.
- Add the lemon zest.
- Pour in lemon juice and stir gently.
- Add saffron or yellow food coloring and beat with a mixer.
- Place the meringue on a baking sheet using a cooking bag with an attachment.
- Bake the meringue in the oven at 100 degrees for 1-1.5 hours.The meringues should peel off easily from the paper.
- The lemon meringue is ready. Can be served for dessert.
Bon appetit!
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