Cooking with the Bent Shed

Serving up the flavours

Lemonberry meringues

Ingredients


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

Equipment


Hand or electric whisk
Bowl for whisking
Piping bag and nozzle OR plastic sandwich bag
Baking trays lined with baking paper
Oven pre-heated to 100 degress Celcius

What to do



STEP 1
Mix all ingredients until light and fluffy.

STEP 2
Line trays with baking paper. Preheat oven to 150C.

STEP 3
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.

STEP 4
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.

STEP 5
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.