Directions

1. Preheat your oven to 230°F (110°C).
2. In the bowl of a stand mixer, combine the egg whites and lemon juice. Whisk on medium speed until the mixture becomes foamy.
3. Gradually add the sugar, one tablespoon at a time. Wait a few seconds between additions to ensure each spoonful dissolves before adding the next. Add a generous pinch of salt.
4. Continue whisking until stiff peaks form. The meringue should be glossy and hold its shape, and the sugar should be fully dissolved (this typically takes 5–8 minutes after all the sugar is added, 10-15 minutes in total).
5. Line a baking tray with parchment paper. If not using piping bag/molds, use a large serving spoon to scoop the meringue onto the tray, forming mounds about 2 inches wide. If desired, use a smaller spoon to create swirls or textured designs on the surface. Sprinkle black sesame seeds on top of the meringues for added flavor.
6. Bake in the preheated oven for at least 90 minutes for a chewy center or 2 hours for a drier texture. To check doneness, break one meringue open and inspect the interior.