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–+ servings

Lemonberry meringues

White meringues in the foreground with a blurry bowl of a deep pink sauce behind
Bite-sized meringues flavoured with lemon myrtle and forestberry herb.
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Servings 40

Equipment

  • Hand whisk, or food processor with whisking attachment
  • Piping bag with a smallish nozzle attachment. Play with different nozzles to get different looks.

Ingredients
  

  • 4 free-range egg whites Duck egg whites are excellent for this, if you can get them.
  • 2 tsp boiling water
  • 150 g Lemonberry Sugar
  • ½ tsp white vinegar

Instructions
 

  • Line trays with baking paper. Preheat oven to 150C.
  • Separate egg whites and yolks and put in a mixing bowl.
  • Add Lemonberry Sugar, boiling water, and vinegar.
  • Beat all ingredients rapidly together until the peaks are quite firm and glossy. This can take at least 5 minutes.
  • Scoop mixture into piping or ziploc bag.
  • Snip corner off bag to make hole slightly less than 1cm in diameter, or select appropriate nozzle on your piping bag.
  • Pipe shapes on to paper. For example, spirals, or straight lines, or blobs.
  • Place in oven and bake for 15 mins initially.
  • After 15 minutes, turn the tray around so everything bakes evenly.
  • They need to be fully baked, but with little or no colour on the meringues.
  • When cooked, turn off the oven but leave the meringues inside. Let the oven cool completely. This puts the final crisping on the meringues.
  • If not serving within a few hours, store in an airtight container for up to 2 weeks. They store very well as long as they don't get damp.
Collections forestberry herb, lemon myrtle, strawberry gum
Tags forestberry herb, lemon myrtle, strawberry gum
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