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Ingredients

Preparation method

• Heat the water and the 250g of sugar to 120°C.
• As soon as the syrup reaches a temperature of 114°C, beat together the egg whites with the 50g of sugar on the fastest setting.
• Once the syrup reaches 120°C, slowly drizzle it into the egg white mixture while continuing to beat.
• Mix in the citric acid and lime zest and juice.
• Thinly spread the egg white mixture onto baking sheets, and dry in a drying oven for six hours at 60°C. 
• Store the meringues in an air-tight box with silicone granules. Ensure that the meringues don't come into contact with the silicone granules by using baking paper.

Serving suggestions

• In a dessert with lime, lemon, orange, apple and yoghurt. 
• As part of a composition e.g with red fruits, yoghurt and chocolate. 
• As part of a composition e.g with lemon curd, orange and citrus sorbet. 

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