Meringue I

Ingredients

• 2 egg whites
• 2 tbsp powdered sugar
• ½ tbsp lemon juice

Method

Whip the egg whites in a scrupulously clean bowl — any grease or yolk residue will collapse the foam before you start. Use a whisk or electric mixer on medium-high speed. You're building a stable network of protein and air: the mechanical action denatures the proteins and traps bubbles. You'll move through soft peaks (the whites hold shape but the tips curl over) into stiff peaks (upright, glossy, dense). Stop when the mixture looks dry and slightly grainy — this is full stabilisation. Push past it and you risk breaking down the proteins back into liquid.

Once you hit stiff peaks, add the caster sugar one tablespoon at a time. This matters. Adding it all at once dissolves slowly and weighs down the foam; staged additions let each portion fully incorporate before you add more, keeping the foam structure intact. The sugar dissolves into the water around the proteins and thickens them — a crucial step toward the meringue's final texture. Beat for 30 seconds between additions. The mixture should move from grainy to glossy and nearly white.

Fold in the lemon juice gently with a spatula. The acid stabilises the whites further through protein denaturation, and the acidity prevents browning in the oven — without it, a simple meringue will yellow. Use a folding motion (cut down the middle, sweep the spatula along the bottom, bring it up and over the surface, turn the bowl a quarter-turn). Stir it as you would into cream and you'll deflate the meringue.

Transfer to a baking tray lined with parchment. Shape small dollops using two spoons or a piping bag — a cone or generous quenelle shape works well. Bake at 120°C for 45 to 60 minutes. The meringues are ready when they lift cleanly from the parchment and feel completely crisp, with no give in the centre. They should be pale cream or ivory, never coloured — low heat prevents the proteins from browning whilst the moisture slowly evaporates, setting them firm. Cool completely on the tray before serving. Store in an airtight container; they'll hold for a week.