How To Make Meringue

• 2 large egg whites (70g), at room temperature
• 1/2 tsp lemon juice
• 1/2 cup+ 2 tbsp castor sugar (140g)
• a pinch of salt

1. Preheat oven(fan) to 90*C/200*F.
2. Wipe your bowl and whisk with lemon juice.
3. Add in egg whites, a pinch of salt and lemon juice, whisk them on low speed until soft peak forms (about 1-2 minutes)
4. Slowly add the sugar about 1 tsp at a time and beat well after each addition (at least 30 seconds after each addition), until all the sugar is incorporated, the sugar should be completely dissolved and the mixture should not be gritty if you rub it between your fingers, beat again if it is gritty at medium speed until the mixture is glossy very stiff (this process will take about 5-8 minutes).
5. Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down.
6. Fill the piping bag. I used 4B open star nozzle, pipe on the baking  sheets, squeeze the piping bag while it is about 1/2 an inch above the paper then lift as you stop squeezing to finish the meringue.
7. Bake at 90*C /200F fan oven in the lower part of the oven for about 40-50 minutes or until they are dry and easily lifted from the baking paper with their bases intact and sound hollow when tapped on the bottom. Turn off the oven and allow the meringues to cool completely in the oven for at least one hour or overnight (don’t open the door).
8. Transfer them to an airtight container to keep them crispy, they will last up to two weeks at room temperature.
   

NOTES

1. When the meringues are completely cooled down, transfer them to an airtight container.
2. They remain fresh and crispy for at least 2 weeks at room temperature.