Yesterday, it dawned on me that I still had four egg whites left over from last week's ungodly Chocolate Pudding. Then dawn struck again and I thought, aha! I'll make meringues, which are dairy-free. My mother use to buy them at the bakery and I love when there's a little chew to them. I thought about making chocolate meringues, but then remembered I had some meyer lemons in the fridge. If you haven't had a meyer lemon, they are like a cross between a lemon and an orange. I added a little zest and some fresh meyer lemon juice; the result was a melt in your mouth, mild lemon meringue. Exactly what I needed to keep me going until Sunday!
Meyer Lemon Meringues
(I like my meringues a little chewy. If you do too, then check them every so often to make sure they aren't drying out. The oven is set to such a low heat that I just reach my hand in every half hour to peel a cookie off the sheet for a taste test.)
What You'll Need:
4 large Egg Whites
1/2 cup Sugar
1tsp Meyer Lemon Zest (about one lemon)
2-3 tsp Meyer Lemon Juice
1 tsp Vanilla Extract
Preheat the oven to 200 degrees. Fill a small sauce pan with about 3 inches of water and bring to a boil. Add the egg whites and sugar to the metal bowl of your mixer. Being careful not to touch the bowl to the water, set the bowl over the sauce pan. Whisk vigorously until the sugar is dissolved.
Hook the bowl up to the mixer and, using the whisk attachment, mix it on high. Once the eggs start fluffing, it will start to look like and have the consistency of whipped cream. Mix in the zest, juice and extract.
Turn off the mixer and either pipe with a pastry bag (or use a spoon) dollops of meringue onto a silpat (or parchment paper) lined cookie sheet. Pop them in the oven and cook for 1 to 1.5 hours.
To serve pop several in your mouth, but do try to stop yourself somewhere around 4.
Approximate Dinner Cost:
Cost per Meal: Expect 3 dozen 2 inch meringues at 17 cents per cookie!