Lemon & Herb Meringues
A delicious Lemon & Herb Meringues recipe taken from The Dairy Book of Home Cookery.
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
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˚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.