Lime Meringues

Lime Meringues

 

Lime Meringues

These are delicious – again made almost by accident, as I had no lemons so couldn't make Lemon Meringue Pie (my fave), but I did have a couple of limes.  The recipe does not look that exciting, however the intensity of flavour is excellent, and the combination of lime and the light vanilla meringue is brilliant - I thoroughly recommend them.  These are to be made as individual sized meringues, however it could be made as one large pavlova.

 

3 egg whites

⅓ cup golden caster sugar

Juice and zest of 3 limes

1 teaspoon of white vinegar

1 teaspoon cornflour

½ a vanilla bean, seeds scraped out (or if you prefer no seeds, ½ teaspoon vanilla extract)

pinch of salt

icing sugar

 

Pre-heat oven to 200°C

 

In a large mixing bowl combine the cornflour, lime zest and ½ the caster sugar.  In a separate bowl beat the egg white until very stiff peaks form, adding the salt, vinegar and remaining sugar to stabilise and beat until very glossy.  Combine the lime juice with the vanilla and add to the meringue mix a little at a time, if the limes are very juicy just use 2 limes. 

Combine the egg whites with the lime, sugar and cornflour mix, folding the mixture through carefully. 

Pipe or spoon meringues onto a greased and floured baking sheet, sprinkle over a little of the lime zest and dust with icing sugar. 

Place in hot oven for 10-15 minutes or until the meringues rise and firm up, then reduce oven to 150°C  and cook for another 1 ½ hours or until the meringues are totally crisp and sound hollow when tapped on the base (reduce cooking time if you prefer a chewy or marshmallowy centre to your meringues). 

Turn off the oven and leave meringues in the oven until completely cooled.

    

Lime Meringues    

Serve meringues with lightly whipped cream with lime zest and vanilla folded through it – simple but delicious.