Meringues with lemon sauce
4 servings
30 minutes
Meringues with lemon sauce are an exquisite dessert of French cuisine, combining the delicate airiness of protein sweetness with the refreshing tartness of lemon cream. Light, crispy on the outside and soft on the inside, meringues originated from France's culinary traditions where the art of whipping egg whites is perfected. Their ideal texture is achieved through slow baking, while the lemon sauce made in a water bath adds zesty citrus notes. This dessert is perfect as a conclusion to a festive dinner, highlighting its elegance and sophistication.
1
Preheat the oven to 95 degrees. Grease a large baking tray lined with parchment paper and lightly dust with flour, shaking off the excess.
- Butter: 120 g
2
In a bowl, beat the egg whites with a mixer until stiff peaks form. Gradually add 0.5 cup of sugar and beat well again. Place 1 teaspoon of the whipped egg whites on each meringue, spaced apart, and put in the oven for 45 minutes. Turn off the oven and leave the tray inside for another hour.
- Egg white: 2 pieces
- Sugar: 1.3 glass
3
Use a metal spatula to transfer the meringues to a plate and let them cool.
4
Grate 2 teaspoons of lemon zest and squeeze 0.5 cup of juice. In a metal bowl, mix the juice, zest, remaining sugar, and eggs. Cut the butter into pieces and add to the bowl. Place in a water bath and whisk until thickened, about 20 minutes. Serve warm or chill.
- Lemon: 3 pieces
- Sugar: 1.3 glass
- Chicken egg: 2 pieces
- Butter: 120 g
5
Serve the meringues with sauce.