This recipe needs a bit of lemon, but you can't even taste it!
1) preheat oven. Low temperature
2) whisk the egg whites with a beater. Constantly add a bit of sugar for a minute or two.
3) squeeze juice from a fresh lemon into the whites. Then beat in sugar until they are fluffy and stand up in peaks.
4) to test if they are the right texture, rub a bit between your fingers. If its gritty with sugar whisk more, but if smooth leave. To test for the right stiffness, scoop a bit onto the beater and if it doesn't drop immediately or at all it's fine
5) line a sheet with baking parchment
6) scoop meringue mixture into little nests or swirls
7) pop in oven until outside shell is set and not soggy. For meringues which are harder on the inside, keep baking slowly then switch off oven and leave them in, and make sure when you poke a fork through it doesn't stick much to it
8) you can eat then alone, or with berries, cream and chocolate shavings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 28 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 17.7mg | 0 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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