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