Belizean Meringue

Separate the egg whites into a clean, dry mixing bowl, ensuring no yolk or fat residue remains.

Add the lime juice (or cream of tartar) to the egg whites to help stabilize the meringue.

Beat the egg whites on medium-high speed with an electric mixer until soft peaks form, about 3-4 minutes.

Gradually add the sugar while continuing to beat, one tablespoon at a time, until stiff peaks form and the mixture becomes glossy.

Preheat the oven to 300°F (150°C).

Spoon or pipe the meringue mixture onto a parchment-lined baking sheet in small mounds or desired shapes.

Bake for 10-12 minutes until the meringue is set but still pale, with no browning.

Remove from the oven and allow the meringue to cool completely on the baking sheet before serving.