Lemon & Herb Meringues
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
Instructions
1
Line a large baking sheet with baking paper.
2
Whisk the egg whites until stiff and dry.
3
Add sugar gradually, whisking well after each addition.
4
Fold in chopped rosemary, lemon zest and all but 15g (½oz) pine nuts then spoon six mounds onto baking sheet.
5
Sprinkle with reserved nuts and gently press a rosemary sprig on top of each.
6
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.
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Lovely recipe, however I find with any meringues, if you add the sugar very slowly a TEASPOON-full at a time, whilst whisking, they come out odd shapes, rather than uniform ones, far nicer.
Also I find that if you put them into the oven for 45 to 50 mins, than turn the oven off, & leave them in the oven until completely cold, they are all gooey inside.