Equipment

Planetary mixer with whisk attachement
Small bowl for the egg yolks
Scales
Blow torch
2 identical dessert spoons for quenelling
Baking tray
Parchment paper or silicone lining
Small metal tin like a bread tin
Kitchen foil
Mixing bowl
Serving size spoon

Instructions

Make sure the whisk and bowl of the mixer are very clean. Any oil or yolk will prevent the meringues from stiffening up.

Place the caster sugar in the tin and cover with foil. Put in the oven and allow to warm up whilst getting on with the other tasks.

Seperate the egg white and yolks. Keep the yolks for a day in the fridge and use to glaze some homemade sausage rolls.

Whisk the egg whites on high until fluffy. Check the sugar in the oven, it shouldn’t be too hot so you can touch it to check it’s warm. When warm gradually add to the whipped whites and whisk all on high until meringue looks glossy and is stiff.

Quenelle the meringue using 2 dessert spoons. Place on a lined tray and place as many as you can on the tray without then touching. Blow torch the tops of the meringues and then place in the preheated 105oC oven for about 1 hour and 30 minutes.

Mix the lemon curd and mascarpone together gently with a spoon. Once the meringues are done, allow to cool and then spread some lemon filling on one base of the meringue and then stick another one to it. Finish with a dusting of icing sugar and caramelised biscuit (if you want to add gluten)