Merenges

93 Reviews

“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.” - by Missy

Ingredients

4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar
1 1/3 cups sugar
1/2 teaspoon grated lemon zest

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Metric US

Original recipe yields 50 cookies

Directions

Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
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.
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.

Nutrition

Amount Per Serving (50 total)

Calories
22 cal
1%

Fat
0 g
< 1%

Carbs
5.4 g
2%

Based on a 2,000 calorie diet

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Reviews (93)

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Casandra Yaz

Jan. 1, 2008

"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 suggestion is..." See more that I left them in the oven with the oven off, until they cooled down. It helps in them to get completely dry before removing from oven. Thanks so much! : "

Kelly

Sep. 23, 2005

"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 the an..." See moreother, and orange zest in the third for a nice, light variation."

Terri B

Mar. 30, 2007

"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!..." See more"

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