Saturday, January 10, 2015

Sunny Lemon Meringues


After the excitement of the Holidays was over and with Spring so far 
away, I needed a little something to cheer myself up.  And nothing cheers 
me up like a recipe with Lemons so I baked some Lemon Meringues!

These meringues are just scrumptious and they're made using a 
different technique than I'm used to, but have wanted to try. Using the 
Swiss Meringue TechniqueMeringues are made by heating the egg 
whites and sugar together over a double boiler until all the sugar melts. 
This process strengthens the meringue, and since meringues will "weep"
or become soft if there is any undissolved sugar left in the mix, this is a 
great way to make sure that the sugar is all dissolved.

After the mixture is removed from the double boiler, whip it until 
you get "stiff peaks." This means that when you lift the beaters
up, the meringue peaks should stand straight up.
Transfer mixture to a piping bag fitted with a large plain tip
and pipe little "kisses" onto your baking sheet. Bake for 
1 1/2 hours.
Let meringues cool then transfer to an airtight container.
These meringues are so good - the lemon zest and the
pinch of salt gives them fantastic flavor!

SUNNY LEMON MERINGUES

4 egg whites
3/4 cup sugar
pinch of salt
pinch cream of tartar
zest of one large lemon (organic if possible)
yellow food coloring 
(I used 1/2 tsp powdered yellow food coloring)

Preheat oven to 200 degrees. 
Line 2 baking sheets with parchment paper.
Into a heat proof bowl set over a pot of simmering
water, place the egg whites, sugar & salt. With a rubber
 spatula, stir until the sugar is completely dissolved. 
(Rub mixture between your fingers to check for
graininess.) Pour this mixture into the bowl of a 
stand mixer, add the cream of tartar and yellow food 
coloring. Using the whip attachment beat
on medium high speed until stiff peaks. (This
could take at least 8 minutes.)

Transfer mixture to a piping bag fitted with
a plain tip and pipe little "kisses." Bake for
1 1/2 hours. Let meringues cool completely
then place in an airtight container.


I like to sandwich 2 meringues together with some good
purchased lemon curd.  This makes sweet little lemon
"sandwiches" that actually resemble real Lemons!

As always, my sweet daughter Abbie helps me with my
recipes!! 

YUM! I adore Lemon Curd!! A few of these lovelies is sure
to cheer up anyone with the winter hum drums!! Enjoy!!

**Tearoom Tip of the Day - I tried piping these meringues
with a Wilton 2D and 1M tip and neither worked for me 
because the Lemon zest kept getting clogged in the tip. If you 
don't have a plain tip,  don't use the lemon zest. Instead use a
little lemon extract/flavoring.





2 comments:

  1. I want to eat my computer screen, those are prettiest little meringue puffs...YUM! Your photography is spectacular!

    Carol

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    Replies
    1. Thanks so much Carol! So glad you dropped by!! xo!!

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