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Lynda Q
Basic recipe meringue
Recipe for meringue of egg, sugar, cornstarch and lemon.
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Ingredients
Directions
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Preheat the oven to 90 ºC.
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Clean the lemon, grate the yellow skin and squeeze out the fruit.
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Make sure that a bowl and the whisks of the mixer are completely clean and free of grease.
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Split the eggs, making sure there is no trace of egg yolk in the protein (the egg yolks are not used).
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Put the protein in the fat-free bowl. Add 1 tbsp lemon juice (per 8 pieces), the lemon zest and the granulated sugar.
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Beat the egg whites with the mixer until you have a firm and shiny egg white foam.
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Sift the icing sugar and the cornstarch over the foam and spatula together.
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Line a baking sheet with baking paper. Using 2 tablespoons of scoops of egg white foam, place on the baking sheet with a diameter of approx. 8 cm.
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Bake the meringues in the middle of the oven for 4 hours. They must remain as white as possible.
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Switch off the oven and allow it to cool in the oven for about 2 hours with the oven door slightly open.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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