6 x Bakers Delight Lemon Tarts
1/3 cup Caster Sugar
2 x Egg whites
1 teaspoon vinegar or lemon juice
Preheat oven to hot, 220C.
In a medium bowl, beat the egg whites with an electric mixer on medium speed for approximately 1 minute.
Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and stiff shiny peaks form for approximately 4-5 minutes. Beat in the vinegar.
Transfer the meringue to a pastry bag fitted with a plain tip. Pipe the meringue onto each tart, building up a swirl which completely covers the tops.
Bake tarts in the oven for 4-5 mins until the meringue swirls are golden.