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!