A little refreshingly citrusy flavor to the usual meringue recipe. Found the recipe here.
Ingredients:
2 egg whites (room temperature)
5 tablespoons sugar
2 teaspoons lemon zest, finely grated
1 teaspoon lemon juice
Directions:
1. Preheat oven to 350°F.
2. Place the lemon zest and sugar in a bowl and rub together until the sugar is fragrant. If the zest is not finely grated pulse the sugar and zest together in a food processor until finely ground.
3. Pour the egg whites in a non-porous grease-free bowl (not plastic!). Beat the egg whites with an electric mixer on high until light and frothy (room temperature egg whites whip up better).
4. Continue beating and add sugar one tablespoon at a time until the mixture is shiny. Continue beating and add in lemon juice. Beat until stiff peaks form. Do not underbeat.
5. Place in a pastry bag fit with a large tip and pipe in small mounds onto parchment lined baking sheets. (A ziplock bag with a corner cut off works as well.
6. Bake for 10-12 minutes at 350 until lightly browned. Turn off oven and leave meringues in until completely dry, approximately two hours. Store meringues in an airtight container.
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