Lemon Meringue Cookies - Meringa al Limone
These are light and airy with few calories. They make a light delicious cookie! They are also wonderful with ice cream. I haven't posted for awhile, and I will try to post more frequently from now on, so check back for new recipes.
4 egg whites - 1/2 liquid cup (you can use pasteurized eggs)
1/2 cup granulated sugar
1 cup powdered sugar
1 1/2 tsp. lemon zest (preferably organic)
2 1/2 tsp. freshly squeezed lemon juice
butter for coating a large cookie sheet
Prepare a large cookie sheet by coating it with butter and set aside. Place the egg whites in the bowl of a mixer and let them sit out for 10 to 15 minutes to bring them up to room temperature. Beat on medium speed until the egg whites are foamy, add a few drops of the lemon juice and increase the speed to high speed. When the egg whites begin to form soft peaks, you can gradually add the granulated sugar a tablespoon at a time while beating on high speed. When the whites hold stiff peaks and are glossy, stop beating, and sprinkle the powered sugar over the egg whites ¼ cup at a time, and with a large silicon or rubber spatula, fold the powdered sugar into the egg whites. When the sugar has been folded in, you may fold in the rest of the lemon juice and lemon the zest.
Place by teaspoonfuls on the prepared baking sheets. Place in a preheated 200 degree Fahrenheit oven. Bake for 2 ½ to 3 hours. then turn the oven off and leave the meringues in the oven to dry out for another 3 hours.
These should remain white, if they start to turn a light beige turn the heat off and let them continue to dry out in the oven with the heat off.
This recipe can be doubled, but you will have to move the cookie sheets around in the oven to ensure even baking. Switch the sheets from top to bottom and vice versa after 1 hour of baking.
2 1/2 tsp. freshly squeezed lemon juice
butter for coating a large cookie sheet
Prepare a large cookie sheet by coating it with butter and set aside. Place the egg whites in the bowl of a mixer and let them sit out for 10 to 15 minutes to bring them up to room temperature. Beat on medium speed until the egg whites are foamy, add a few drops of the lemon juice and increase the speed to high speed. When the egg whites begin to form soft peaks, you can gradually add the granulated sugar a tablespoon at a time while beating on high speed. When the whites hold stiff peaks and are glossy, stop beating, and sprinkle the powered sugar over the egg whites ¼ cup at a time, and with a large silicon or rubber spatula, fold the powdered sugar into the egg whites. When the sugar has been folded in, you may fold in the rest of the lemon juice and lemon the zest.
Place by teaspoonfuls on the prepared baking sheets. Place in a preheated 200 degree Fahrenheit oven. Bake for 2 ½ to 3 hours. then turn the oven off and leave the meringues in the oven to dry out for another 3 hours.
These should remain white, if they start to turn a light beige turn the heat off and let them continue to dry out in the oven with the heat off.
This recipe can be doubled, but you will have to move the cookie sheets around in the oven to ensure even baking. Switch the sheets from top to bottom and vice versa after 1 hour of baking.
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