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Lemon & Herb Meringues
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
6 servings
Prep Time
15 minutes
Cook Time
60 minutes
Calories
185
A delicious Lemon & Herb Meringues recipe taken from The Dairy Book of Home Cookery.
Ingredients
- 3 egg whites
- 175g (6oz) caster sugar
- 1 tsp finely chopped rosemary leaves
- 1 small lemon, finely grated zest
-
65g (2½oz) toasted pine nuts
- 6 small sprigs rosemary
Directions
- Line a large baking sheet with baking paper.
- Whisk the egg whites until stiff and dry.
- Add sugar gradually, whisking well after each addition.
Fold in chopped rosemary, lemon zest and all but 15g (½oz) pine nuts then spoon six mounds onto baking sheet.
- Sprinkle with reserved nuts and gently press a rosemary sprig on top of each.
Bake at 150˚C/130˚C fan/Mark 2 for 1-1½ hours until pale golden and crisp and easily come away from paper. Cool for 10 minutes then transfer to a wire rack to cool completely.
Nutrition
Calories 185, Fat 4 grams, Saturated Fat 0.3 grams
