Ingredients for the meringue
- 100 g egg whites
- 175 g icing sugar
- vanilla
- zest of half a lemon
To serve
- KAYAK sorbet
Method for the meringue
Place all the ingredients in a bain-marie and stir well with a hand whisk until it forms into a mixture with a watery consistency.
Then, remove the bowl from the bain-marie and beat the mixture, using a hand mixer, at medium to high speed until it forms into a firm meringue.
Right after, place the meringue in a pastry bag and use a big flat nozzle. Line a baking pan with parchment paper and pipe small meringues about 2-3 cm each.
Bake in a preheated oven, on the middle oven rack, at 100-110 C fan for about 1hour and 15 minutes.
When the meringues are fresh from the oven, let them cool. Then, remove them carefully from the parchment paper and store them in a dry place.
To serve
Place 2 large KAYAK sorbet balls and 10-12 meringues in a large glass or a serving bowl. Finally, pour syrup of your preference.
