Lemonberry meringues

A surprisingly light, flavoursome little meringue. I like making them into tiny bite-sized twists, but this recipe will work for anything up to a full pavlova base. This is a very simple and quite addictive recipe, particularly if you have a piping bag - meringue mix is remarkably versatile and pipes into a variety of shapes.



4 free range egg whites (duck if possible)
2 tsp boiling water
150g lemonberry (or other infused) sugar
½ tsp white vinegar

if using herb/spice other than infused sugar, 1-2 tsps of that herb/spice
  1. Process

Mix all ingredients until light and fluffy.

Line trays with baking paper. Preheat oven to 150C.

Scoop mixture into piping or ziploc (sandwich) bag.

If using a ziploc/sandwich bag, snip corner off bag to make hole slightly less than 1cm in diameter. For piping bag, select appropriate pipe - generally the smallest.

Pipe shapes on to paper.

Place in oven and turn heat down to about 130-140C (a lower heat gives a soft centre). Bake 30 mins. Turn the tray halfway through.

When cooked turn off the oven and let it cool completely in the oven before removing. If not serving within a few hours, store in an airtight container for up to 2 weeks.