Dried Lemon Meringue

Preparation info
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By Sat Bains

Published 2012

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For the Dried Lemon Meringue

  • 3 egg whites
  • 200 g liquid glucose
  • pinch of salt


Gently whisk the egg whites until soft peaks form. Place the rest of the ingredients in a pan and heat to 115°C to form a syrup. Start whisking the whites on high speed; this is best done using a stand mixer. Add the syrup while hot, and keep whisking until the meringue becomes cool. Place in a dehydrator at 60°C for 12 hours. Remove when dry and store in an airtight container until needed.