Rosalie's of Cowes
Beautiful handmade products for you and your home

Lemon and Lime Zest Meringues

Lemon and Lime Zest Meringues
By Linda of Rosalies of Cowes

What you will need : 

For 10 large meringues: 

6 large free range eggs 

12 onces of fairtrade caster sugar 

Grated zest of 1 lemon and 1 lime 

Baking parchment paper


Method : 

Set your oven to 130 electrice fan oven. Separate the yolks from the whites of the eggs, whisk the whites until stiff peaks, in an electric mixer, for a good 4 minutes, (until you can hold it above someones head!). Put the yolks aside for future use (we use ours for lemon curd). Add the sugar one desert spoon at a time, whilst whisking, for a further good 5 minutes. Fold in half the grated lemon zest and half that of the lime zest into the mixture. Using a tablespoon put a large heaped spoonful of mixture onto the paper, and repeat this until up the mixture is gone. Leave at least 5cm between each merigue, to allow spreading and rising room. Bake for 1hour 30 minutes or until bottom of meringues feel firm. Turn oven off and leave to cool. Take out of the oven, gently peel from paper and place on a cooling rack. Then sprinkle remaining lemon and lime zest over the meringues and serve! yum yum!  

Added Wednesday, 17th February 2016
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