World Cuisine

Almond & Lemon Meringues

prep 20 mins cook 1¼ hours
  • 4 egg whites
  • 125 g (4 oz) caster sugar
  • 125 g (4 oz) icing sugar
  • finely grated rind of 1 lemon
  • 25 g (1 oz) flaked almonds

Whisk the egg whites in a large, clean bowl until stiff peaks form. Gradually whisk in the caster sugar, a spoonful at a time, until stiff and glossy. Whisk in the icing sugar, in 3 batches, until the meringue is stiff and resembles shaving foam. Fold in the lemon rind.

Spoon 15–16 small mounds of the meringue on to 2 baking sheets lined with baking paper, leaving space between each one. Sprinkle the almonds over the tops.

Bake in a preheated oven, 110°C (225°F), Gas Mark ¼, for 1¼ hours until crisp and dry and the meringues sound hollow when tapped on the bottom. Leave to cool before serving.

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