3 egg whites
1/4 tsp (1 mL) lemon juice
1/4 cup (50 mL) sugar
Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms soft peaks. To obtain stiff peaks, continue beating. Spread over hot filling. Bake in 425°F (220°C) oven for 4 to 5 minutes or until meringue is golden or microwave on MEDIUM-HIGH (70%) for 3 to 4 minutes or until set. Makes enough for a 9-inch (23 cm) pie.
Use a glass or metal bowl; plastic bowls can have a greasy film which can prevent foaming.
Check to be sure sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.
To bake meringues, spay baking sheets with non-stick vegetable coating or line with parchment paper.
Separate the eggs while still cold. Be sure no yolk slips in with the white to interfere with the foam formation.
Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold.
Carbohydrates: 42 g
Protein: 11 g
Fat: 0 g
Sodium: 160 mg