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Simple Lemon Meringue Kisses Recipe: NattysPantry.com

This weekend the weather has felt like a nice warm spring start of with 55 degrees. Chicagoans deserve this kind of warm weather after we brave the cold winter months.

These meringue cookies have a lovely light fluffy and airy texture and are perfect for this lovely warm weather.

This a simple Lemon Meringue Kisses recipe with a fresh red and white combination of colors. I call this simple because these meringue kisses can be made with four simple ingredients: fresh egg whites, cream of tartar, granulated sugar and salt. I chose to dress them up with lemon zest for a fragrant citrus flavor and bright red color.

These cookies can be spooned onto the baking sheet or piped to make them a bit more fancy.

And that's all you need.

These little light air fluff cookies are good as a gift, thank you gift, party favor, or decoration for the top of the cake.

Thank you for stopping by and reading my article.

Cheers,

Natty

Simple Lemon Meringue Kisses Recipe
Author: Nattaya Worrakitpoonpol
Adapted from: THE Meringue Girls and Renee Conner.
PREP TIME: 15 MINS
COOK TIME: 90 MINS
MAKES 90 COOKIES

Ingredients

6 fresh eggs white**
1 1/2 cups granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon kosher salt
1 teaspoon lemon zest
1 teaspoon vanilla extract
Red Gel food color

Directions:

Preheat the oven to 200 degrees Fahrenheit.

In a medium saucepan with water, bring it to a boil. Turn the heat down to medium-high and keep it simmering.

In a large electric mixing, stand bowl combines egg whites and salt*. Give a whisk into the bowl to break the egg white with the wire whip.

Add granulated sugar into a bowl and give a whisk to allow small stabilizing bubbles to form.

Place mixing bowl over simmering saucepan and whisk until granulated sugar has dissolved into egg whites. Mix for about 2 minutes or you don't feel any grain on your fingers.

Remove mixing bowl from heat and add cream of tartar***.

In standing mixer bowl with the wire whip, attachment turns mixer on highest speed until stiff peaks. Scrape down the sides.

Turn off the mixing bowl then add lemon zest and vanilla extract. Turn mixer on medium-high speed or speed 6, for about 30 seconds or until the zest is combined in. Scrape down the sides to make sure everything is combined.

To prevent the parchment paper from moving while you are piping, use a tiny amount of egg white mix and dap each corner of the underside of paper, so it sticks to the baking sheet

Prepare the piping bag by using a half inch round tip in a disposable piping bag. Strip the inside of your piping bag with gel color, I am using red gel color, but you can choose your color in your desired design.

To piping the meringue squeeze from the base until an inch to an inch and a half wide then pull the piping bag up.

Bake meringue cookies for about 90 minutes or 1 1/2 hour, make sure you rotate the pan when it bakes half way.

Turn off the oven and leave the meringue cookies to cool inside or leave it overnight.

Note for the recipe

Making a meringue is all about the volume.

*You have to make sure you clean out all of your equipment to ensure there is no grease!. Otherwise, you can't have the tall peak and glossy meringue. I cleaned out my bowl with lemon then wipe it with the paper towel before I start to put egg white in.

**Make sure your egg white is completely free from egg yolk.

***Cream of tartar is creating the pure white color in the meringues.

Yum

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