Ingredients:
500 gr. White chocolate
1 can of condensed milk
Meringues (you can also make these yourself)
Yellow food coloring
Lemon (zest and juice)
Meringue ingredients:
3 egg whites
100 g icing sugar
100 g fine sugar
10 drops lemon juice (I use a bottle for this)
Pinch of salt
Preparation of meringues:
Make the bowl and whisk thoroughly free of grease (for example by wiping everything clean with lemon juice).
Place the egg whites in the mixer with a pinch of salt and turn the mixer on high. Once the egg whites are stiff, add 1 to 2 tbs of fine granulated sugar. Keep knocking. Add the rest of the sugar slowly and continue beating well.
Once the egg whites are stiff enough that you have real peaks, add the lemon drops. Beat briefly on a low setting.
Add the powdered sugar in 2 to 3 steps. Be careful when knocking because it blows. And let the mixer beat on high for at least another 5 minutes so that all the sugar is properly incorporated. Test this between your fingers. If you still feel sugar, you can continue beating for a few minutes.
Pipe small dots onto a baking tray and bake in the oven at 100° C for an hour. Then turn off the oven, but leave the meringues in the oven and keep the oven closed. If you don’t do this, the meringues will not become hard on the inside.
Preparation of fudge:
Place the condensed milk in a bowl. You must be able to heat this bowl in a bain-marie and it must be large enough for the milk and chocolate.
Color the milk with a few drops of food coloring. Stir well.
Grate the lemon and squeeze it. Set aside.
Add the chocolate to the milk and let it melt in a bain-marie. Keep stirring well.
When everything has melted and stirred, add the lemon zest. Stir well again.
Add the lemon juice in parts and taste. Sometimes a whole lemon is used, sometimes a little less.
Pulverize the meringues and stir them into the fudge. Save a little to sprinkle over the fudge.
Pour this into a mold lined with cling film. Sprinkle some meringue over the top and press it well. So that it is stuck in the fudge.
Let it set in the refrigerator for a few hours and then cut into pieces. It may still feel a bit damp, but this will dry naturally after cutting.
Enjoy your meal
