3 medium egg whites
130 g sugar
1 teaspoon lemon juice
Preheat the oven to 100C.
Beat the egg whites in a dry glass or stainless steel bowl (if using an electric mixer, do this at medium speed rather than high speed, which will take a bit longer but give the meringues more strength) until foamy.
Add the lemon juice.
Continue mixing until they are fairly stiff.
Beat in the sugar in a slow stream.
Beat until very stiff and shiny.
Transfer to a piping bag (or use a couple of spoons) and shape the meringues on a baking tray or silicone mat.
Bake for 90 minutes.
Cool on wire racks.
Store in an air-tight container.
Notes:
1.If you want to make meringue nests, start in the centre, work out in a tight spiral, then build up the sides.
2.There are many of things you can add to meringues in terms of flavouring – vanilla essence, almond essence, and cocoa for chocolate meringues are just a few examples. If you do add flavouring, always add it at the end, once the meringues are stiff.