Ingredients

14 pcs egg whites, room temperature

1 tsp cream of tartar

2 cups sugar

2 tbsp cornstarch

2 tbsp sugar

1 pack

7 pcs egg yolks

1 can 300g condensed milk

1 tsp lemon zest (optional)

2 tbsp butter

1 tsp vanilla

1 tbsp cornstarch

Steps

STEP 1

Using an electric mixer, whip egg whites and cream of tartar until frothy. Gradually add sugar while whisking until light and smooth. Fold in cornstarch. (15mins)
STEP 2

Transfer into a piping bag and pipe with a hollow center in a muffin pan lined with muffin cups. Sprinkle sugar. (10mins)
STEP 3

Bake in a 320ᴼF preheated oven for 20 – 25 minutes. Remove from the oven and set aside to cool. (25mins)
STEP 4

Meanwhile, combine Nestlé All Purpose Cream with egg yolks, condensed milk, lemon zest, butter, vanilla and cornstarch in a sauce pan. Mix and gently heat until thick (approximately 10 minutes). Set aside to cool. (20 mins)
STEP 5

Transfer into a piping bag and pipe into the hollow middle if the meringue cups. Refrigerate overnight. Serve well chilled. (15 mins)

STEP 1

Using an electric mixer, whip egg whites and cream of tartar until frothy. Gradually add sugar while whisking until light and smooth. Fold in cornstarch. (15mins)
STEP 2

Transfer into a piping bag and pipe with a hollow center in a muffin pan lined with muffin cups. Sprinkle sugar. (10mins)
STEP 3

Bake in a 320ᴼF preheated oven for 20 – 25 minutes. Remove from the oven and set aside to cool. (25mins)
STEP 4

Meanwhile, combine Nestlé All Purpose Cream with egg yolks, condensed milk, lemon zest, butter, vanilla and cornstarch in a sauce pan. Mix and gently heat until thick (approximately 10 minutes). Set aside to cool. (20 mins)
STEP 5

Transfer into a piping bag and pipe into the hollow middle if the meringue cups. Refrigerate overnight. Serve well chilled. (15 mins)