Today, I decided to continue on my campaign to bring spring by baking Lemon Meringue Kisses. I figure this will help in 2 ways: (1) it’s a springy dessert and if I’m eating it then it must be spring; and (2) they are so delicious that spring is going to want to invite itself over to my place for dessert. Check me and my problem-solving skills out. Woot!
Please don’t be nervous about the meringue part. Whisking egg whites is actually extremely easy and this takes no time at all to put together. If you have a stand mixer –great. All you’ll have to do it put the egg whites in, and whisk at high speed using the whisk attachment for a few minutes. If you don’t have a stand mixer- don’t fret. All you’ll have to do it put the egg whites in a bowl and then whisk it. Fast or slow, the outcome will be the same. It’s also a great arm workout for those of you doing it manually.
I like to make these with meyer lemons; but, you can feel free to use any type of lemon. In fact, you can really use any type of citrus. It will change the taste; but, it will work and be delicious.
One last tip before I give you the recipe. I keep seeing egg separators all over the place that claim to easily separate whites and yolks. Folks, let me make this clear. I have a tool that will surpass all of them in terms of accuracy, speed, cost, and ease of clean-up. (Please promise me that you won’t abandon me after I’ve told you all my tips and you no longer need me. Assure me we’ll still be friends.) Ready for my secret technique? Crack the egg in a small bowl. Check for blood spots. And then, plunge your hand in there, lift up the egg yolk, do what you will with it, wash your hand. Ta-da!
Preheat oven to 250. If you are not using a nonstick baking sheet, prepare a baking sheet by covering it with parchment paper.
Combine egg whites and salt in a bowl and whisk until soft peaks form. (Basically, when you lift up the whisk, the mixture will form a peak and stay that way.)
Add sugar ¼ c. at a time, whisking in between additions. After all the sugar is added, whisk until the egg whites form stiff peaks. (Here, when you lift up the whisk, the mixture forms a peak, and if you slash it with a knife it stays peaked and slashed.) :
Fold in the meyer lemon zest and vanilla.
Spoon meringue into a baggie. Snip off the corner of the bag and pipe meringue onto the baking sheet. (Or just drop small spoonfuls onto the baking sheet)
Bake about 40-45 minutes. They are done when they look firm and dry. If the outsides start to crack or turn brown, take them out immediately
Cool on the baking sheet for a few minutes before removing
The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…Read More