Poppy seed meringue

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the meringue base, preheat the oven (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat the egg white until stiff, gradually adding sugar and 1 pinch of salt.

2. 2

   Continue beating until the sugar has dissolved and the mixture is shiny. Finally stir in lemon juice.

3. 3

   Fold in 2 tablespoons of poppy seeds. Pour the egg whites into a piping bag with a large perforated spout. Spray approx. 24 small tuffs (each approx. 3 cm Ø) onto the tray.

4. 4

   Leave to dry in a hot oven for about 2 hours. Take out and let cool down.