Everyone who reads my blog has probably realises I love lemons, either to eat or for beauty treatments. Spring is fast approaching, although the weather still thinks it is winter! For Spring I love to use the colour yellow as it makes me think of daffodils, daisy’s and dandelions. So these little lemon meringues are the perfect springtime treat.
When doing your prep for making the meringues you need to make sure your mixing bowl is completely grease free. You can do this by wiping half a lemon around the bowl after it has been cleaned.
When cooking the meringues you need the oven to be on its lowest setting. My oven is 50C and bake them for 3-4 hours. You need to dry them out rather than bake them.
This was my first attempt at piping and I was quite pleased with the end result.
Mini Lemon Meringues
220g Caster Sugar
Whites of 4 Free Range Eggs
1tsp Vanilla Extract
Zest of 1 Lemon
Juice of Half a Lemon
Homemade lemon curd or good quality shop bought.
Pre-heat the oven on the lowest possible setting. Using a food mixer, mix the egg whites until they make soft peaks, then slowly add the caster sugar, vanilla extract, lemon zest and lemon juice. Mix until you have made stiff peaks and the mixture doesn’t run.
Using a piping bag, make a nest. You make it by first making a circle the size of a 10p then you gradually circle the meringue mixture upwards by layering it, don’t stop piping until the nest is finished. It may take several tries to get it right.
Once piped, place into the preheated oven and bake for 3-4 hours or longer. You want to make sure the whole meringue is crisp including the bottom. Turn the oven off and leave them in the oven for another hour. Bring them out and place onto a cooling rack.
Once on the cooling rack you can then add the lemon curd. I found using the ends of two teaspoons the easiest method of getting the lemon curd into the nests. You could pipe it in but you may end up with a lot of lemon curd left over.
Once filled, plate them up and enjoy with friends!