How Do You Make Individual Lemon Meringues?
• Preheat oven to 275 deg F.’; } s += “”; document.write(s); return; } google_ad_channel = ‘+7733764704+1640266093+9911500640+4989269770+8962074949+8941458308+0782835788+7122150828’ + xchannels + gchans; google_ad_client = “pub-9543332082073187”; google_ad_output = ‘js’; google_ad_type = ‘text’; google_feedback = ‘on’; google_ad_region = “test”; google_ad_format = ‘250x250_as’; //–> • Line a baking sheet with browm paper. • Put egg whites, cream of tartar & salt in a large bowl and beat until foamy. • Add sugar gradually, beating until meringue is stiff and holds its shape. Beat in vanilla extract. • With a rubber scraper and a spoon, shape meringue into eight 3-inch rings with sides about 1-1/2 inches high on prepared baking sheets. • Bake 45 to 50 minutes until lightly brown. • Prepare lemon-yoghurt filling while meringues are baking. Put yoghurt & lemon pudding mix in a large bowl, beat with electric mixer on low speed about 2 minutes until well blended. Refrigerate 30 minsutes. •
