French Meringue
Gluten Free, Dairy Free and Nut Free
Ingredients 
3 units (90g) Egg whites
Lemon drops
170g Sugar
Directions
1.Separate the egg whites from the yolks.
2.Put the egg whites in a bowl, add some lemon drops and beat with a whisk.
3.When the egg whites are firm, add the sugar gradually.
4.Beat until the meringue creates stiff peakes. Click HERE to see how it should look.
*Be careful when separating the eggs, so that none of the yolk falls on the egg white.
*It's advisable to use eggs at room temperature, this will help the beating process.
*For a optimus result, replace the sugar with powdered sugar.
*This meringue is known as "basic meringue". Commonly used to dry in the oven or for poaching.
*The lemon drops may be replaced with a pinch of salt or a dash of vinegar.
*One additional ingredient that can be use in all meringues is cream of tartar. This is one of the best stabilizers for egg whites. The tip of a teaspoon would be enough for three egg whites. Cream of tartar can be easily found in herbalists and specialty shops.
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