I had some egg whites left from last week's Gateau Moka aux Amandes, so I decided to make some meringues: lemon-flavoured! They are really yummy, but I wish I had some limoncello to put in the whipped cream, it would have been even nicer!
Makes ~10 meringues:
4 egg whites
225g caster sugar
rind of 1 lemon
whipping cream, whipped with lemon juice (or limoncello!)
1. Pre-heat the oven at 130 C.
2. Whisk the egg whites until stiff with an electric whisk. Gradually add the caster sugar and then the lemon rind. Whisk until glossy.
3. Arrange onto baking trays with a spoon or a piping device.
4. Bake for 1 hour. Turn off the oven and leave to cool down in the oven with the door ajar.
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