Lemon and Rosemary Meringues from Cook it Slowly!

Lemon & Rosemary Meringues Suitable for vegetarians


Serves 6
Preparation 15 minutes plus cooling
Cooking 1-1¼ hours
Per portion: 185 Kcal, 4g fat (0.3g saturated)



Egg whites 3 medium

Caster sugar 175g (6oz)

Finely chopped rosemary leaves 1½ tsp

Lemon 1 small, grated zest

Toasted pine nuts 65g (2½oz)

Rosemary 6 small sprigs



Preheat the oven to 150˚C/130˚fan/Gas 2.

Line a large baking sheet with baking paper.

In a grease-free bowl, whisk the egg whites until stiff and dry. Add the sugar gradually, whisking well after each addition.

Fold in the chopped rosemary, lemon zest and all but 15g (½oz) of the pine nuts then spoon six mounds onto the baking sheet. Sprinkle with the reserved nuts and gently press a rosemary sprig on top of each.

Bake for 1-1¼ hours until the meringues are pale golden and crisp and easily come away from the paper. Cool for 10 minutes then transfer to a wire rack to cool completely.


Cook's tip

Store in an airtight container for up to 1 week.

You can use orange or lime zest instead of lemon, if preferred.

Thyme also goes well with citrus flavours; try chopped fresh thyme instead of rosemary.

Any chopped nuts will work well in this recipe in place of the pine nuts.


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