Lemon-Orange Meringues

Serves 4 – Preparation time: 10-25 minutes
Cooking time: 7-20 minutes
Freezing: not recommended

  • 3 tablespoons corn-flour
  • 1/4 pint (150 ml) water
  • Grated zest and juice of 1 Lemon and 1 Orange (max 150ml juice)
  • Artificial sweetener (honey/sugar), to taste
  • 2 eggs, separated
  • 2 tablespoons caster sugar
  • 2 tablespoons flaked almonds – crushed
  • 1 tablespoons brandy or kirsch
  • Preheat the oven to 180°C
  • Blend the corn-flour and water in a small saucepan. Add the lemon zest and juice and bring to the boil, stirring constantly until the mixture thickens.
  • Remove from the heat and add sweetener, to taste. (The easiest way is to sweetening the juice before boiling the mixture. Gently heat the juice and dissolving the sweetener then add it to the now heating cornflower and water).
  • Remove from heat and add the alcohol.
  • When cool stir in the egg yolks. Make sure that the mixture is sufficiently cool or else the yolks will curdle.
  • Divide the mixture between 4 ramekin dishes and place them on a baking tray.
  • Bake for 5 minutes.
  • Remove from oven and if you are using a fan oven reduce the heat to 160°C.
  • Sprinkle the crushed almond evenly into each of the dishes.
  • While baking, whisk the egg whites until they hold their shape. Add the caster sugar and whisk again until stiff and glossy.
  • Pile an equal amount of meringue on top of each ramekin dish.
  • Return the ramekins to the oven and bake for 10-15 minutes, or until the meringue is brown and crisp on the surface.
  • Serve hot as meringues will colaps – but they can be eaten later they just don’t look as impressive.
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