2009-03-31

Lemon meringue kisses

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This recipe is based on one that originally appeared in the Toronto Star on Tuesday April 6th, 2004 by Susan Sampson in "Cooking 101."

Ingredients:
  • 2 egg whites at room temperatures
    (discard if there is even the slightest trace of egg yolk as the mixture will not stiffen -- no matter how long you beat it!)
  • pinch salt
  • 2/3 cup granulated sugar (sifted)
  • 1 tsp grated lemon zest (I like a pinch more)
    (one medium lemon provides about 2 teaspoonsful of zest)
  • 1/4 tsp vanilla extract

Method:
  • cover baking sheets with parchment paper
  • preheat oven to 250 F

  • in a large bowl, beat egg whites and salt with electric mixer until soft peaks form
  • add sugar about 1 tablespoon at a time, beating to blend well after each addition
  • mixture should have stiff peaks
  • gently fold in lemon zest and vanilla

  • drop by heaping teaspoonfuls on to baking sheets
    2009_03_lemon_kiss_01

  • bake until dry but not brown, about 40 minutes
  • cool 5 minutes before removing from baking sheet

  • makes 40 - 50
  • (makes about 18 if dropping by tablepoonsfuls)


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