Meringue

This is a great way to use the extra egg whites you have at home after a recipe. This Meringue is a light and crunchy sweet that goes perfectly with coffee and can also be used to decorate cakes or desserts.

Place <quantity>120<unit>g</unit></quantity> of egg whites and <quantity>250<unit>g</unit></quantity> of white sugar in a saucepan over a pot of simmering water

Beat with a whisk until the sugar is completely dissolved and reaches <temperature>60<unit>°C</unit></temperature>

Pour the mixture in a stand mixer bowl and whisk with the whisk attachment at medium-high speed until the meringue is warm

Add the zest and a few drops of <quantity>½</quantity> lime. Beat until it reaches room temperature

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Fill a piping bag with the meringue and set it with a round piping tip. Place the meringue on a baking tray lined with parchment paper in drop shapes, leaving spaces in between

Bake for 20m until dry. The meringue is ready

Enjoy this sweet treat!

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