• 3 egg whites
  • 1 and 1⁄2 cups of sugar
  • ½ teaspoon lemon juice


  1. Preheat oven at 200C.
  2. In a bowl beat the egg whites until the mixture resembles a fluffy cloud and stands up in stiff peaks. Incorporate little by little the sugar and beat until well blended. Incorporate the lemon juice and mix well.
  3. Fill the disposable piping bag with the meringue mix. Use a round piping tip like the 2A of Wilton to create the meringues and place them in a prepared pan with baking paper.
  4. Put the pan in the oven, close the door and turn it off. Keep the meringues inside the oven until completely cool.


If you wish, you can add a few drops of food coloring to give them the color you like.
You can leave the meringues all night long inside the oven, the next day, they will be ready to eat.
Carla Alvarado
Pastry Chef

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