There is a multitude of recipes for Meringue, this is a recipe that I have used for various things, including Pavlova, but it makes a great topping for the Lemon Meringue Cheese Cakes if you don’t want to bother with the hot sugar syrup required in the Italian Meringue recipe.
- 3 medium egg whites at room temperature
- 150g caster sugar
- 1/2 tsp white vinegar
- 2 tsp corn flour
Put the egg whites in a large grease-free bowl, (ensure all your utensils are grease free as your egg whites will not whip or may break down and you will have to start again) start whisking the egg whites until they are stiff, gradually add the caster sugar to the egg whites in thirds, making sure the sugar is mixed in before the next third, continue to whisk until the mixture stands in stiff, glossy peaks. Beat in the vinegar and corn flour.
Take a piping bag and fill with the meringue to top your Lemon Cheese Cakes.
Note This recipe makes about 2 cups.