• 115 ml (3¾ fl oz) lemon juice
• 50 g (1¾ oz) caster (superfine) sugar
• 10 g (⅓ oz) powdered egg white (see Note)

Place the lemon juice and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Transfer to a metal bowl and chill over ice. Add the powdered egg white and allow to soak for 1 hour.

Preheat the oven to 90°C (194°F). Transfer the mixture to the bowl of an electric mixer and whisk until stiff peaks form. Place in a piping bag fitted with a 1.5 cm (⅝ inch) plain nozzle and pipe teaspoonfuls of meringue onto a baking tray lined with baking paper. Bake for 2–3 hours or until the meringue is crisp.

These can be made 1 day in advance and stored in an airtight container.