Fluffy meringue biscuits

For the meringue cookies, beat the egg whites in a clean, dry bowl until foamy. A trick here is that the bowl and the whisk must be absolutely free of fat, otherwise the egg whites cannot be beaten until stiff.

Gradually add the sugar and a pinch of salt and continue beating until the egg whites form firm peaks. I recommend adding the sugar very slowly so that it dissolves completely and the meringue is nice and smooth.

Add the lemon juice to the egg whites. The lemon juice acts as a stabilizer and gives the meringue cookies a light fruity note.

Preheat the oven to 100 degrees. Form small mounds of the meringue mixture on a baking tray lined with baking paper.

Leave the cookies in the oven for about 60 minutes until they are dry and lightly golden brown. An important recommendation here is that the meringue does not get too dark too quickly, otherwise it will become hard and bitter. However, it is just as important that it dries out completely so that it retains its characteristic consistency.

Take the meringue cookies out of the oven and leave them to cool on the tray. They will harden slightly as they cool. Dust the cookies with powdered sugar before serving.