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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

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.

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

    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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