for 25 meringues
- 2 egg whites
- 1 tablespoon lemon juice
- ½ cup sugar
- 1 teaspoon lemon zest (finely grated)
- Raspberry syrup
- 1 cup cream
- ½ teaspoon vanilla extract
Preheat the oven to its lowest setting and line a baking tray with grease-proof paper.
Beat the egg whites and the lemon juice until frothy, gradually add the sugar and continue beating until the mixture shines and peaks form. Stir in the lemon zest.
Separate the mixture into two and add a few drops of raspberry syrup to one half to turn it pink. Fill each mixture into a pipping bag with a large nozzle. Pipe walnut-sized meringues on the prepared baking tray and bake for 45 minutes.
Remove from the oven and leave to cool. Whip the cream and the vanilla extract until stiff and spread it onto half the meringues. Place another meringue on top to form a sandwich.