Take eggs out of fridge until room temperature ( about 10-15 minutes ) Preheat oven at 180 degrees fan forced.
Dilute the cornflour with 1tablespoon of water.
Cut lemon in half. Put the other half in the fridge.
Squeeze lemon half the lemon into a cup. WITHOUT PIPS .
Place banana and lemon juice, and wizz up. Add cornflour and wizz again.
This is what is should look like
Separate egg yolk and egg white
To make the meringue In a electric beater bowl add sugar and egg yolk.
whisk on high until soft pick.
This is soft pick
Fold 1/4 of meringue into banana mixture. Then fold the rest of the meringue in.
Sprinkle sugar over butter so it is all covered, spoon mixture into ramekins until u can't possibly put any more in.
Then with your thumb go around the side of the ramekin and the meringue on you finger just put in the middle, place in the oven for 10-14 minutes
Take out of oven and eat strait away. Enjoy.
- 2.0 Bananas
- 6.0 Egg whites
- 150.0g Castor sugar
- 1.0Tbsp Corn flour
- Butter for greasing
- 5.0 Ramekins/ little ovenproof bowls
- 1/2 Lemon for juicing