Lemon Meringues

In this Instructable I will be explaining how I made these lemon meringues. I love the flavour of lemons and adding yellow to the the meringues gives them a fun pop of colour that is welcome at any dessert or any special occasion (especially a summer themed birthday party!).

Ingredients

Base:

1. Egg Whites: 2 egg whites
2. Cream of Tartar: ¼ teaspoon (helps stabilize the meringue)
3. Sugar: ½ cup white granulated or caster sugar
4. Lemon Juice: 3 teaspoons fresh lemon juice
5. Food Colouring: A few drops of yellow liquid or gel food colouring

Filling:

1. Cream: ¼ cup whipping cream
2. Lemon Curd: 3 tablespoons lemon curd

Below i have put a recipe for Lemon Curd if you wish to make your own.

Lemon Curd Ingredients:

1. Lemons: 1 large lemon (you will need 1 teaspoon of finely grated zest)
2. Sugar: ¼ cup white granulated or caster sugar
3. Eggs: 1 large egg yolk
4. Butter: ¼ cup unsalted butter
5. Salt: A tiny pinch

Put ingredients in a pot and cook until it thickens, stir constantly

Supplies

1. Baking paper
2. Baking tray
3. A mixer
4. Piping Bag
5. Piping bag tip (star tip)
6. Measuring spoons ( 1/4, 1tsp, 1tbs )
7. Measuring cups ( 1/2, 1/4)
8. Spoon
9. Paper towels
10. Bowls
11. Spatula

1. Preheat the oven to 100°C ( 220°F)
2. Set aside a baking tray with a sheet of parchment paper
3. Squeeze a lemon
4. Using a little bit of the lemon juice on a paper towel rub to degrease bowl and mixers.
5. Placing your two bowls side by side, gently crack an egg on the side of one. Transferring the egg yolk from one half-shell to another, separate your egg. Put the egg yolk into the other bowl. Repeat this procedure with the next egg.

Note: Make sure you separate your egg white correctly, there can't be any yolk mixed in or your egg whites may not whip up properly.

1. Add Egg Whites and 1/4tsp of Cream of Tatar to your bowl of you mixer.
2. Starting at a slow speed gradually increase to medium speed until mixture becomes foamy.
3. With mixer on high, gradually add 1/2 cup of sugar, until sugar is dissolved (about 15-20 seconds between each addition).

Note: You can use white granulated sugar or caster sugar. Caster sugar dissolves very easily so its good but white granulated sugar can work even if you don't get it all the way dissolved it just creates more crunch which is not necessarily a bad thing.

1. Add in 3tsp of lemon juice
2. Add in food coloring in and whip it again briefly to spread the color through
3. Whip 'till you get stiff peaks

Note: Don’t stop mixing until you get stiff peaks. The batter will take several minutes, at least, of beating to achieve stiff peaks, but keep going. It will increase in volume and become very thick and glossy — that’s what you’re looking for!

1. Put a star tip on your piping bag
2. Place your mixture into the piping bag
3. The meringues can be pretty close to each other as they won’t spread
4. Bake at 225F (100C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow meringues to cool completely in the oven for 1 hour before removing.

1. Pour 1/4 cup of cream into the bowl of your mixer.
2. Whip the cream until it reaches soft peaks (just before it becomes fully whipped).
3. Add 3 tablespoons of lemon curd to the whipped cream.
4. Add a few drops of yellow food colouring until you reach your desired shade.
5. Continue mixing until the filling is smooth and holds its shape. Be careful not to overwhip.

1. Once the meringue shells are in the oven that's when you prepare your lemon filling.
2. Match two meringue halves that are a similar size.
3. Spoon or pipe a generous amount of filling onto the flat side of one shell.
4. Gently press the second shell on top to make a sandwich.
5. Repeat with the remaining meringue shells and arrange them on a serving plate.

Enjoy! These lemon meringue bites are light, crisp, and delicious. You can store them unfilled in an airtight container in the refrigerator for up to 3 days. I hope you have fun making them!