By Rhea Graham
Prep Time: 20 mins Bake Time: 1 hr 30 mins (ish)
WARNING: do not eat raw eggs. You can try a little before it goes in the oven but you are risking foodborne illness.
3 egg whites
6 tbsp powdered sugar
1 tbsp lemon juice
Turn the oven to 200 F and cover a baking pan with parchment paper.
Pour the egg whites into a large glass bowl (must be glass) and turn on blender to low. Add a tbsp of sugar and mix it in. Slowly keep adding the sugar.
Turn blender to med and blend till the mixture is no longer translucent.
Turn blender to high and beat it till you can make stiff peaks in the fluff. Then add the lemon juice. Blend well.
Fill the icing bag with the meringue and squirt it on the prepared pan. The meringue should have a texture like shaving cream. Bake for 1 ½ hrs.
Take the meringues out of the oven and let them cool for 5ish mins. Then slowly try and take them off the pan. If it is soft or still sticking to the parchment paper eat it and put the rest back in the oven. If not take them all off and store them in an airtight container or eat them. They will get sticky if exposed to humidity.