Merenges

Merenges

108
Missy 0

"This is a Puerto Rican recipe. The meringues are as light as a cloud and not messy, you can make a lot of them, and they have a hint of lemon."

Ingredients

{{adjustedServings}} servings 22 cals
Serving size has been adjusted!

Original recipe yields 50 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  2. In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
  3. Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

108
  1. 125 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

When I saw Puertorican in the recipe I had to try it. I was not disappointed at all. These are exactly the same I use to eat at the bakery back home. They melt in your mouth. My only suggest...

Wonderful! I've made this recipe twice now, once with orange zest and once with lime zest and it was delicious each time. Crunchy on the outside, soft in the middle - perfect!

I loved the hint of lemon in the recipe- it was like eating a piece of lemon meringuep pie! I think next time I makes these I'll divide the batch into 3s and put lemon zest in one, lime zest in ...