I tried making lemon meringues for the first time today with my mother. We used a recipe from the book Meringue, which does a great job explaining the various types of meringue as well as the science behind creating the perfect meringue confection. The instructions were straightforward and we loved the smell of the lemon zest that spread through the kitchen. I can’t wait to try some other flavors. This recipe should be easily adaptable for lime meringues, orange meringues, etc. 🙂
3 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
3/4 cup superfine white sugar
Zest of 1 lemon, plus more for garnish
1/2 tsp lemon juice
1/8 tsp vanilla extract
Beat egg whites with cream of tartar until soft peaks form. Add salt while continuing to beat, then slowly add sugar 1 tablespoon at a time. When the peaks are very stiff, add lemon zest and juice, and vanilla extract and combine. It takes some time to get the egg whites and sugar to the right consistency. Expect to be beating the mixture for at least 10 minutes.
Preheat the oven to 200°F. Scoop small amounts of meringues onto a lined baking sheet using two spoons (or pipe it on to make it look fancy) and garnish with zest if desired.
Bake for 90 minutes, then turn off the oven but allow the meringues to cool down with the oven for the next hour. Store meringues in a dry place.