Meringue is a light and airy dessert made of whipped egg whites and sugar. The flavour gives softness, such as vanilla or lemon, while its crisp outer shell and marshmallow-like interior make it a classic accompaniment to pies, pavlovas, or served as individual cookies. Start the meringue recipe by separating the egg whites from the yolks without leaving a hint of yolk in the whites. Room-temperature egg whites must be whisked in a clean, dry bowl until soft peaks for the best volume; sugar is added gradually to the egg whites a little at a time with all continuously whisked until all the sugar can dissolve completely, leaving it shiny, which then shows characteristics of a perfect meringue. Once stiff peaks are obtained and the sugar dissolves, the next step in the recipe of meringue is to pipe or spoon the mixture onto a parchment paper-lined baking sheet. Bake meringues at low heat, about 100-120 C for 1-2 hours based on the size of the meringue. The slow baking action will dry up the meringue with no browning over the exterior. Let cool in the oven to prevent cracking after it is done. Meringue is a very versatile dessert. It's usually used in pavlovas and lemon meringue pies, or it is even served as an elegant cookie with whipped cream or fresh fruit.

• 1 eggs
• 1 lemon
• 35 gms butter
• 1 tbsp corn flour
• 85 gms sugar
• 65 gms biscuits

• To make meringue, begin by preheating the oven to 200 F (95 C) and preparing a baking sheet by buttering and lightly flouring it to prevent sticking.
• In a clean glass or metal bowl, whip four egg whites using an electric mixer until they turn foamy, ensuring no yolks are mixed in, as any trace of fat can hinder the whipping process.
• Gradually add two ¼ cups of confectioners' sugar, sprinkling it in small portions while continuing to whip at medium speed to maintain consistency.
• As the sugar is incorporated, the mixture will thicken and transform, developing a stiff, glossy texture that resembles satin, this is the perfect point to stop mixing.
• Once ready, transfer the meringue to a large pastry bag fitted with either a star tip or a large round tip to shape it.
• Pipe the mixture onto the prepared baking sheet in your desired shapes, ensuring even spacing to allow air to circulate during baking.
• Place the baking sheet in the preheated oven, using the handle of a wooden spoon to keep the door slightly ajar, which helps moisture escape and ensures the meringues dry out evenly.
• Bake for about 3 hours or until the meringues are completely dry and can be effortlessly lifted off the baking sheet without sticking or crumbling.
• Allow them to cool thoroughly before storing in an airtight container at room temperature to maintain their crisp texture.
• These delicate, light meringue cookies are perfect for serving on their own or as toppings for desserts like pavlova, fruit tarts, or ice cream, and their airy sweetness makes them a delightful treat for any occasion.