Meringues with lawyer and pistachio

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Preheat the oven 100 degrees and coated a baking tin with baking paper.

2. 02

   STEP 2

   Done

   2. Degrease the mixing bowl and garde with a piece of lemon and rub dry with kitchen paper. Make sure there's no trace of fat left in the bowl. Also make sure that there is nothing of egg yolk in the protein, otherwise you will not get it beaten up properly.

3. 03

   STEP 3

   Done

   3. Beat the protein at high level in the stand mixer to a foamy mixture and then spoon the sugar with it. Add 2 el lemon juice and then let the machine have another one of these 5 minutes until the protein is completely stiff. You want to test it? Then put the bowl upside down (I always do it above my head), if nothing moves your protein is good.

4. 04

   STEP 4

   Done

   4. Gently transfer the stiff protein into a spray bag with a smooth mouth. Then spray approximately 20 circles on the baking paper the size of a golf ball. Leave some space between the meringues. Push the bulbous side of a teaspoon into the spheres. Here you go after baking the lawyer spoon in.

5. 05

   STEP 5

   Done

   5. Put the baking tray in the oven before 1,5 hours or until the outside is completely dry. Then remove the baking tray from the oven and let the meringues cool completely.

6. 06

   STEP 6

   Done

   6. Just before serving, put a spoon of lawyer in the dimples and sprinkle some chopped pistachios.

7. 07

   STEP 7

   Done

   What a party these egg meringues with lawyer and pistachio! Are you going to make them for Easter, then let me see a picture by tagging them with #francescabooks.