2 large egg whites, at room temperature
pinch salt
2/3 cup sugar, sifted
1 teaspoon lemon zest, finely grated
1/4 teaspoon pure vanilla extract
Preheat oven to 250 degrees F (120 degrees C).
Cover baking sheets with parchment paper or aluminum foil.
Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between
additions, until egg whites are stiff but not dry. Fold in lemon zest and vanilla. Drop by teaspoonfuls
onto the baking sheets or pipe small kisses with a pastry bag, fitted with a 1/2-inch star tip.
Bake until dry but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from the baking
sheets.
(The meringues can be stored for up to 2 weeks in an airtight container.)
pinch salt
2/3 cup sugar, sifted
1 teaspoon lemon zest, finely grated
1/4 teaspoon pure vanilla extract
Preheat oven to 250 degrees F (120 degrees C).
Cover baking sheets with parchment paper or aluminum foil.
Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between
additions, until egg whites are stiff but not dry. Fold in lemon zest and vanilla. Drop by teaspoonfuls
onto the baking sheets or pipe small kisses with a pastry bag, fitted with a 1/2-inch star tip.
Bake until dry but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from the baking
sheets.
(The meringues can be stored for up to 2 weeks in an airtight container.)
Little Leakers
Lemon Meringue Kisses
