Well here I am back in the Southern Highlands after a couple of days break at the Sunshine Coast in Queensland….
it was a lovely time, and SO warm!
Let us start the new week with a refreshing and easy recipe!
I made these lemon meringues a couple of weeks ago for our special guests – Gina, Martin, Sasha and Joey!
Nothing fancy, just a couple of extra ingredients added into my usual meringue mix!
The first addition was some finely grated lemon rind.
The lemons were so fragrant, and fresh – straight from my dad’s lemon tree!
I then added a small amount of an ingredient called ‘Cream of Tartar’.
So what is Cream of Tartar?
‘Cream of Tartar’ is used in cooking to help stabilise and give more volume to beaten egg whites.
It is the acidic ingredient in some brands of baking powder.
It is also used to produce a creamier texture in sugary desserts, such as pavlova!
Here is my recipe for
Zesty Lemon Meringues
4 large egg whites
Pinch of salt
220g (1 cup) caster sugar
1/4 teaspoon Cream of Tartar
Finely grated zest of 1 lemon
1. Preheat your oven to 120 degrees Celsius.
2 Separate the egg whites from four (4) eggs into a small bowl. Transfer each egg white into a mixing bowl separately. Do not think of adding an egg white that has been stained by a yolk, as it will not whisk properly…trust me on this!
3 Add the salt, and cream of tartar and whisk the egg whites with an electric mixer or beaters until soft peaks form.
4 Start adding the sugar, one tablespoon at a time. Give a short whisk after each new tablespoon full until all of the sugar is incorporated. Whisk for a further 2-3 minutes or until the mixture looks beautiful and glossy. Test if the sugar has dissolved by rubbing some mixture between your fingers. If it is silky smooth, stop whisking. If the mixture feels grainy, keep whisking and test again in another minute. Add the lemon zest.
5 Dollop dessert spoon mounds of meringue mixture onto trays lined with baking paper, leaving 2-3 cm in between each one.
6 Place the meringues into the oven and reduce the temperature to 90 degrees Celsius. Bake the meringues for fifty (50) minutes. The meringues are ready if they lift off the baking paper with a knife. If not ready, keep checking every 10 minutes, otherwise leave to cool in the oven.
Happy baking, and consider experimenting with orange or mandarin zest!