Inspired by a sun-soaked trip to Florida in her modelling days, cook, author and baking guru Lorraine Pascale shares her zesty take on an all-American classic: key lime pie
120g egg whites
240g caster sugar
Fill a medium pan with five centimetres of water and place it on the hob. Bring the water to the boil over a high heat, then reduce to a simmer. Meanwhile, put the egg whites and sugar in a heatproof bowl and whisk them until they become light and frothy.
Put the bowl over the now simmering water and keep whisking until the temperature reaches 70°C on a sugar thermometer. This will take five to seven minutes.
Once it has reached this temperature, remove the meringue from the heat and keep whisking until the mixture has cooled down and become very thick, glossy and marshmallow-like in texture. It will take 10–15 minutes to do this stage by hand, or once the mixture has reached 50°C (121°F) you can pop it into a stand mixer and whisk at high speed until stiff peaks have formed – this will take six to eight minutes.
To check that it is ready, take some of the meringue on the end of the whisk, then turn the whisk meringue-covered end up – the meringue should be super-stiff, not floppy. Some say to hold the bowl over your head – if none comes out then it’s ready!