I've almost perfected my meringue recipe from last time.
This is a small batch: it made enough to cover 3 ramekins. I think if you double it it would be enough for a pie.
60 g water
50 g caster sugar
pinch of cream of tartar
vanilla
1 g versawhip 600k
0.5 g xanthan gum
0.6 g agar powder
1. Mix the water, sugar and agar in a small pot and bring to the boil.
2. Put the cream of tartar, versawhip and xanthan in the bowl of a stand mixer. Add the agar mixture and whip with the whisk attachment. Add a little bit of vanilla extract.
3. Whip the mixture until you have a thick foam. When you lift the mixer head, the whisk should have a big blob of meringue in it. It should be thick enough to just stick there, not dripping off.
4. (You could put it on your pie at this point, but here's what I did.) Cover a baking tray with parchment paper, then make meringue circles the right diameter for the ramekins. Put the tray under the grill for a minute or two, watching closely because they brown fast.
5. Put the browned meringues in the fridge or the freezer. If you serve them straight out of the freezer the foam is slightly firmer, and I find the cooler temperature pleasant. Out of the fridge they are perfectly acceptable, just slightly less firm.
6. Place the chilled meringue on top of your lemon pie (or ramekin) to serve.
Note: I bet it would work if you put all of the ingredients into the pot in step 1.
