Ok I have to admit that I have been MIA for quite some time, which is not good! I think it's the good weather and I'm spending more time outdoors. But yes, I need to get back on track and what better way to make a comeback with some Lemon Meringue cookies. They are absolutely delicious, light and so beautiful! Yes, I said beautiful! Egg whites whipped up into something so pretty!! Another adjective.
Ingredients
3 large egg whites (I used frozen egg whites that were thawed in the fridge the night before)
pinch of salt
1/2 cups granulated sugar
1 teaspoon lemon zest
1 teaspoon lemon juice or extract
Line two baking sheets with parchment paper/foil and set aside. Preheat oven to 200 degrees F. Place the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Beat egg whites, on medium speed, until foamy. Add the pinch of salt and increase speed to medium-high. Slowly begin to sprinkle in the sugar. Continue to beat eggs until they form stiff peaks. Now fold in the lemon zest and lemon extract.Fill it in a piping bag, fitted with a large star tip or any tip that you would like to use. Pipe a bite size worth of meringue onto the baking sheet. Stars can be close together, as they won’t spread or puff during baking. Bake meringues for 2 hours, until no longer sticky , but firm and hardened. The key here is to bake them at a low temperature and for a longer period of time. Remove from the oven and allow to cool completely on the baking sheet.
Lovely isn't it. Whaddya think?
Ooh, yummy... im lemon obsessed off late, therefore I'm surely giving this a try soon as I get the materials together. Ill get back to you on how it turns out, when I do them!
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