Lemon Meringues

Page 197

Cuisine: North American | Course Type: Desserts

(1 review)

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Recipe Reviews

This recipe is not for the faint-hearted. The lemon-cornstarch mixture was very hard like paste. Mixing it into the beaten egg whites was quite difficult. As the instructions indicated, there would be lumps! I had such a hard time getting uniformly sized chocolate meringues; I tried using a pastry tube without a tip for the lemon ones. It did work better, but they were not really pretty, because the lumps of lemon mixture came out forcefully and changed the shape of the meringues. Otherwise, the recipe worked well.

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