Meringue
This classic meringue recipe from 1900 offers a light and airy texture with a sweet, delicate flavor. Made with simple ingredients like egg whites, sugar, and lemon extract, this meringue is perfect for topping pies or creating elegant desserts. The slow baking process ensures a golden-brown crust and a soft, pillowy interior, making it a satisfying treat.
Ingredients
- 2 large Egg whites
- 1/2 teaspoon Lemon extract
- 5 tablespoons Powdered sugar (confectioners' sugar) (Powdered sugar preferred.)
Instructions
- 1In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Do not overbeat at this stage.
- 2Once the egg whites are stiff, add the lemon extract and powdered sugar. Beat for about a minute, until the sugar is incorporated and the meringue is glossy.
- 3Preheat oven to 250°F (120°C). Gently pile the meringue on top of your filling (e.g., a pie). Bake slowly for approximately 30 minutes, or until the meringue turns a light golden brown. If the meringue browns too quickly, reduce the oven temperature.