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Citrus Meringues

Make Citrus Meringues at home with Caster Sugar, Cornflour, Cream Of Tartar, and Thick Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 1/2 tbsp
• 3 tsp
• 1/2 tsp
• 3 tbsp
• 1 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Beat egg yolks with 1 1/2 Tbsp caster sugar, until smooth, then mix in cornflour.

2. 2

   In a separate saucepan, heat fruit juice, rind of citrus and 2 Tbsp caster sugar.

3. 3

   Once at boiling point, add to egg yolk mixture.

4. 4

   When thickened, add back into juice pan and simmer to ensure cornflour is cooked.

5. 5

   Stir constantly.

6. 6

   Allow to cool and cover with cling wrap.

7. 7

   Whisk egg whites and cream of tartar, until peaks form. Then add 1 tsp caster sugar and cornflour and continue whisking.

8. 8

   Add the rest of the sugar, little by little, and whisk until you have a smooth, glossy mixture.

9. 9

   Spoon out circles on a non stick tray and cook for a couple of hours at 110C.

10. 10

    Once the citrus filling has cooled, add cream and almond slivers, spoon some over meringue with a few slices of banana and sprinkle with icing sugar and more citrus rind.