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1
Heat the oven to 225u00b0 F.
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2
Wash the basil and dry it well, and then move the leaves to the bowl of a food processor. Zest the lemon (directly into the food processor, for ease). Add 2 tablespoons of the sugar. Set the bowl aside.
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3
Empty the eggs whites and the lemon juice into a metal mixing bowl. Set the mixing bowl over a simmering pot of water, and beat the whites using an electric mixer on medium-low speed; whisk for about 3 minutes, or until the egg whites begin to froth. Add 3 tablespoons of the sugar, and increase the speed to medium; whisk until the egg whites are a bit stiff, 4 to 5 minutes. Now add the remaining 3 tablespoons sugar, and whisk again, another 4 to 5 minutes. Turn off the heat under the water bath, and move the bowl to the countertop.
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4
Pulse the food processor for about 20 to 30 seconds, until the basil and the lemon zest have incorporated into the sugar. (Wait to do this until just before you add this sugar to the egg whites -- you don't want the basil to brown.) Add the basil-lemon sugar to the egg white bowl, and beat on medium speed, another 2 to 3 minutes. The egg whites should be tinted lightly green, flecked with basil, and stiff enough to form peaks.
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5
Move the meringue into a piping bag. (I simply used a large, zip lock bag with a hole snipped into one corner.) You could also just use a spoon to scoop little clouds, if you're going for a more rustic look.) Pipe the meringue onto a parchment paper-lined baking sheet. My batch yielded 16 meringues, but you can choose how large or small to make them.
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6
Move the baking sheet to the oven for 1 hour, and then turn off the heat. Without opening the oven door, let the meringues rest for at least 1 hour, but up to overnight.
