Lemon Meringue

Lemon Meringue

by The Rhyme of the Sea Food

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Most people like to eat this lemon meringue. It is crispy, sweet, and melts in the mouth. It can be put in a glass jar as a snack, and it will be addictive to eat one by one inadvertently. This kind of sugar material is very common and very simple to make. It can be made and sent into the oven in less than 20 minutes. Although the baking time is a bit long, it is just right to use this time to wash, scrub, and surf the Internet. The time is just right out of the oven."

Ingredients

Lemon Meringue

1. Sift the milk powder and cornstarch first

Lemon Meringue recipe

2. Add a few drops of lemon juice to the egg whites

Lemon Meringue recipe

3. Add 1/3 icing sugar

Lemon Meringue recipe

4. When there are dense bubbles with an electric whisk, add 1/3 of the icing sugar

Lemon Meringue recipe

5. When the volume is a little swollen and white, add the remaining icing sugar

Lemon Meringue recipe

6. Use a whisk to continue to beat for 3 or 4 minutes until it is dry and foamy. Don’t beat it.

Lemon Meringue recipe

7. Sift the milk powder and starch mixture evenly into the meringue

Lemon Meringue recipe

8. Use a spatula to stir evenly from the bottom up, just a few times. If it is very thin after mixing, it means that the mixing is too much

Lemon Meringue recipe

9. Put the meringue into a piping bag with a piping mouth. (I used a 6-tooth flower mouth)

Lemon Meringue recipe

10. Squeeze the meringue onto a baking sheet covered with a high-temperature tarp, squeeze out as much as possible. (Do not squeeze directly on the baking tray, even non-stick baking trays)

Lemon Meringue recipe

11. Put it in the middle and lower level of the oven that has been preheated to 100 degrees (the temper of each oven is different, the temperature is for reference only, the temperature of my oven is quite accurate, measured with an oven thermometer), and bake for about 50 minutes

Lemon Meringue recipe

Tips:

After baking, let it cool, then remove it from the oil prickly immediately, store it in an airtight box, and eat it as soon as possible. If it can’t be peeled off, it’s because it’s not fully cooked yet, so you have to go back to the oven and bake it again.

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