Skill level

Average: 3.3 (80 votes)


  • 6 egg whites
  • 350 g caster sugar
  • 160 g (1 cup) blanched almonds, toasted, roughly chopped
  • 1 lemon, zested

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink 2011 Piero Mancini Moscato di Sardegna Gallura Spumante. Or try a lightly sparkling aromatic wine.

Using an electric mixer, whisk egg whites with a pinch of salt until frothy. With the mixer on medium speed, add the sugar, 1 tbsp at a time, until dissolved and mixture is thick and glossy. Fold through almonds and lemon zest until just combined.

Preheat oven to 100°C. Lightly brush an oven tray with water, then line with baking paper.

Scoop up a tablespoonful of meringue mixture and, using a second spoon, scrape it onto the tray. Continue until all mixture is used, leaving 1 cm between each meringue.

Bake meringues for 2 hours or until crusty on the outside but slightly soft inside. Cool in the oven with the door slightly ajar. Store in an airtight container for up to 2 weeks.


Photography by Chris Chen and Alan Benson. Wine suggestions by Tim Watkins.