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Lemon Rosemary Meringues

Lemon & Herb Meringues

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

Lemon Rosemary Meringues


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.

  1. Avatar
    • Mrs Jan Drayson
    • 05/09/2018

    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.

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