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Lemon Meringue Kisses

May/June 1991

Your rating: None Average: 4 (11 votes)

These tiny, lemon-flavored meringues must be cooked slowly so their outsides are powdery and crisp, while the insides are chewy and yielding. Serve with sorbet.


Lemon Meringue Kisses

Makes: 50 kisses

Active Time:

Total Time:

Ingredients

  • 2 large egg whites, at room temperature (see Tip)
  • Pinch salt
  • 2/3 cup sugar, sifted
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon vanilla extract

Preparation

  1. Preheat oven to 250°F. Cover two baking sheets with parchment paper or foil.
  2. 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.
  3. 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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 2 weeks.
  • Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition

Per kiss: 11 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 5 mg sodium; 2 mg potassium.

Exchanges: Free Food


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Moderate
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Total Time
More than 1 hour
Servings
8 or more
Meal/Course
Snack
Dessert
Preparation/ Technique
Bake
Season
Spring
Fall
Winter
Holiday
Valentine's Day
Publication
May/June 1991
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