Lemon Meringues
Light and airy lemon meringues, perfect standalone or as a dessert garnish, showcasing the zesty flavor of lemons.
Ingredients
Meringue Ingredients
- 3 large egg whites Use room temperature for better stability.
- 1/4 teaspoon cream of tartar Helps stabilize the egg whites.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 zest lemon Zest of 1 lemon for flavor.
Instructions
Preparation
- Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- In a clean bowl, beat the egg whites and cream of tartar together until soft peaks form.
- Gradually add the sugar, continuing to beat until the mixture is glossy and stiff peaks form.
- Gently fold in the vanilla extract, lemon juice, and lemon zest.
- Using a piping bag or spoon, create small mounds of meringue on the prepared baking sheet.
Baking
- Bake for approximately 1.5 hours or until the meringues are dry and can easily lift off the parchment.
- Turn off the oven and let the meringues cool inside for an additional hour.
Notes
Store meringues in an airtight container at room temperature for best texture. Consume within a week for optimal freshness. Experiment with flavors by adjusting lemon juice or zest amounts, or try adding lavender or chocolate.