About the Recipe
These dried meringues are great for lemon meringue tarts as I'm not a big fan of soft meringue on a lemon tart. It taste much better with dry meringues on top of a lemon meringue tart and it will add some extra texture to the tart.
Ingredients
180 g egg whites
1 g salt
1 g cream of tartar
1 cup Sugar
Preparation
Step 01
Turn the oven on to 150 F on law fan.
Whisk the egg white with salt and cream of tartar using a electric stand mixer with a whisk attachment. when its come to double in volume start adding sugar a little at a time until it gets to a shiny glossy look
Step 02
Fill up a piping bag with a small plain piping tip with meringue and leave the rest in the mixing bowl running on low speed to prevent deflating the meringue. pipe the meringue into circles of desired shapes on a sheet pan with a parchment paper. once you have 1 tray piped get them in the oven while you finishing the rest of the meringue.
Step 03
Bake the meringues for about 1 hour and half until they are completely dry. make sure to cool down meringues a little before you put them away. and do not leave them out for too long either meringues will get sticky to the touch. When you store them for continues use make sure to add some silica gel in to the storing container to absorb some moisture and it will help to keep the meringues dry for long.