I won’t bother saying much about the meringue because it’s truly a mystery to me how something with just 2 main ingredients can be so simple but yet so complicated at the same time. It’s either too crunchy or too soft inside, or it’s too dark or too floppy. To be honest, I reckon it’s just luck if your meringues turn out well! Anyway, this is my recipe, or the one that works best for me. I had some egg whites left over which had been in the refrigerator for about 5 days. Before I made the meringues I got them out of the refrigerator for a couple of hours, and then I put them in the food processor and beat them at maximum speed, adding the lemon and vanilla as I whisked them. When they were quite firm, I gradually added the sugar and kept on beating until they were shiny and firm (at least 20 – 30 minutes). The mixture is ready when it stays in the same place when you lift the whisk up. Put the meringue into a piping bag with a round nozzle and squeeze the meringues out onto a sheet of baking paper. Put an amarena inside each one and cover with more meringue. Bake in a pre-heated oven at 80° - 90°C for about 2 hours (if the temperature is any higher they will go brown), and leave the oven slightly open. Turn the oven off and leave the meringues in there until they have completely cooled. And there you have it – very simple, but delicious and surprising!
Recipe by Danita