Lemmon Meringues

I know, I make meringues all the time, but I really do love them. This time I mixed things up a little, adding lemon flavouring and attempted to pipe them into flowers. They didn’t turn out exactly as I had hoped, but I was generally happy with how they looked. I cooked these for slightly less time so they would be a bit chewy ( the way mum likes them).

My parents got a new dog the other day and these meringues were the perfect bribe ( not that i need one)  to come visit them and play with their new puppy. His name is Castro and I think you’ll all agree he is adorable!!

My recipe for meringues is really easy.  For every egg white add 1/3 cup caster sugar, and 1 small pinch of cream of tarter.

For this recipe I whipped my 1 egg white to stiff peeks, added the cream of tarter, and then gradually added the sugar and whipped it until all the sugar was dissolved.

I added 1 1/2 tsp of lemon extract and whipped a little longer to ensure the flavouring was evenly mixed in. Then I piped them onto baking paper.

You can add colour like I did and make different shapes, but as I discovered following buttercream flower piping techniques does not work 100% for meringue (probably because meringue is much softer).

Bake your meringues at 120˚C for 30 mins or until they are hard and dry and peel off the paper ( cooking time depends on your oven and how big your meringue are.) I baked this recipe for about 25 mins and they were crunchy on the outside, and soft and chewy on the inside (a little under cooked but delicious).

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Happy Baking!

 

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