French Lemon Meringues
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- 4 large
- egg whites (@ room temp)(farm fresh)
- 1/4 tsp
- cream of tartar
- 1 c
- super fine sugar (caster)
- 1 Tbsp
- lemon zest, grated
- 2 tsp
- lemon juice, fresh (strained)
- yellow food coloring (drops)
• Make sure your mixing bowl is completely clean and free of any trace of fat. If in doubt, wash and dry it thoroughly. Egg whites will not stiffen if there is fat present.
• Use a metal mixing bowl (plastic can appear to be clean, but may still have traces of grease you can't see).
• Separate the eggs while they are still cold.
• Separate the egg in two smaller bowls, and then add the egg white to the mixing bowl after you are sure you have an egg-yolk-free white. Cover the egg yolks and refrigerate to use for something else (properly stored egg yolks can be safely used several days after they have been separated).
• Allow the egg whites to come to room temperature before beating them. This takes about 30 minutes to an hour.
• Unless you are in training for the Olympic shot put or just like whisking, use a stand mixer or if you're not equipped with one, a hand mixer works great with this meringue cookies recipe.
• This recipe calls for superfine sugar. You can make your own by processing regular sugar in a food processor equipped with the blade. Superfine sugar dissolves more easily in the egg whites to make smooth meringue.
Place the egg whites in a metal or glass mixing bowl. Using either a hand mixer or a stand mixer, begin beating the eggs. After several minutes they will start to become foamy. Add the cream of tartar and continue beating until soft peaks form. With the mixer on, gradually (over several minutes) pour in the sugar gradually 1Tbsp at a time. Continue to beat the egg whites until they are stiff and glossy, beat in juice and food coloring. Fold in lemon zest gently. This will take about 10 to 15 minutes.
Your meringues should easily lift off of the parchment paper.
Makes about 2 dozen 2 inch meringues.