“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
Original recipe yields 50 cookies
- 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.
Amount Per Serving (50 total)
- 22 cal
- 0 g
- < 1%
- 5.4 g
Based on a 2,000 calorie diet
Reviews (93)Rate This Recipe
"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! : "
"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."
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