This recipe takes a while to cook but after the initial 15 minutes prep you pretty much just leave them in the oven to cook so it isn’t quite as difficult as it first sounds. Plus it makes plenty so you can use them in multiple deserts.

This recipe makes much more than 10 meringues so they work out at less than 1 Syn each on the Slimming World diet plan.

This recipe takes about 2 hours and 15 minutes.

Ingredients:

• 2 Large Egg Whites
• 1/2tsp Lemon Juice
• 50g Powdered Sweetener (10 Syns)
• 1/2tbsp Lemon Zest

Instructions:

1. Turn your oven on to 90 degrees to warm up while you prepare the meringue.
2. Line a large oven tray with baking paper ready for your meringues.
3. Separate the egg yolk and egg whites.
4. In a large bowl whisk the egg whites until they are white, shiny and stiff. This will take a while and is much easier to do with an electric whisk.
5. A tablespoon at a time add the 50g of powdered sweetener to the egg whites gradually whisking each spoonful in at a time.
6. Whisk in the lemon juice and lemon zest.
7. Spoon the meringue mix into a piping bag or a sandwich bag if you don’t have a piping bag. Cut the corner of the bag and slowly squeeze the bag to pipe out the meringue.
8. If you are wanting to make the nests then pipe out round circular discs. Then go back over the sides to build up a wall for the nest. If you do this twice then the nest should be nice and tall to hold fruit inside once cooked.
9. If you are wanting to make standard meringues then simply make a small circle base and then build upwards into the shape of an Ice cream cone.
10. There is no exact science here, make them as big or as small as you like, they don’t all have to look the same and they don’t all have to be perfect, it all tastes the same when it is cooked. You could even ignore the piping technique all together and just spoon the mixture onto the baking tray in even little piles. The only tip I would give here is to try and make them all roughly the same size so they all cook evenly.
11. Lastly place your meringues into the oven for 2 hours to cook. Once the 2 hours are up, turn the oven off and leave the meringues inside to cool down. This will minimise cracking as they cool.

Once cooled, enjoy with fruit and yogurt. They will last in an airtight container for a few days after cooking. I personally love them crumbled over whipped Fromage frais with fresh strawberries and Skinny Syrup.

If you have a go at this recipe do let me know what you think, and maybe send over some pics?