Lemon Meringue Delight

1Preheat your oven to 250°F (120°C).

2In a clean, dry mixing bowl, add the egg whites (4 large). Make sure there is no yolk in the bowl as it can prevent the egg whites (4 large) from whipping properly.

3Using an electric mixer, beat the egg whites (4 large) on medium speed until soft peaks form, about 2-3 minutes.

4Gradually add the granulated sugar (1 cup), one tablespoon at a time, while continuing to beat the egg whites (4 large) on high speed until stiff peaks form and the mixture is glossy, about 5-7 minutes.

5Add the lemon juice (1 tablespoon) and lemon zest (1 teaspoon) to the meringue mixture and gently fold it in using a spatula until just combined.

6Line a baking sheet with parchment paper. Using a spoon or a piping bag, dollop or pipe the meringue mixture onto the parchment paper, creating small mounds or swirls.

7Bake the meringues in the preheated oven for about 1 hour, or until they are dry to the touch and can easily lift off the parchment paper.

8Once baked, turn off the oven and let the meringues cool inside the oven with the door slightly ajar for about 30 minutes to an hour.