As I mentioned a couple days ago, I can't eat any dairy until Sunday. However, my body wants it. Baby girl's milk is so alluring. The butter on her toast in the morning makes me want to scream. Yes, I'm dramatic. Always have been. And, I certainly understand that if lactose intolerance is all I have to worry about, then I'm golden. That being said, I really really want a cookie... and a glass of milk.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:
Groceries: $6
Cost per Meal: Expect 3 dozen 2 inch meringues at 17 cents per cookie!
These look so cute. I would love to drizzle raspberry sauce over it....yum
ReplyDeleteMarymoh, raspberry sauce would be nice! I'll try that next time.
ReplyDeleteoh yum love merringues, nice lil treat
ReplyDeleteTonight I made candied walnuts to get my sugar fix. Looks as if this would do it, too.
ReplyDeleteI love a chewy meringue. Gluten-free lemony goodness.
ReplyDeleteMeyer lemon meringues cookies are stunning! These treats are a perfect alternative if you cannot eat dairy. Seriously, these are beautiful.
ReplyDeleteThese are gorgeous -- look like a special treat. I love meringues w/tea.
ReplyDeleteThese sound deceptively simple...and look really delicious!
ReplyDeleteThank you! Sheryl, these cookie are deceptively easy to make!
ReplyDeleteDairy free meringues. Good idea! These look fantastic. I love love lemon-y treats.
ReplyDeleteFantastic idea. My kids love meringues. I wonder, Peggy, can you also add other flavors to mix it up a bit? Vanilla? Chocolate?
ReplyDeleteThere meringues look so amazing!
ReplyDeleteMeredith, I think you could definitely play with the flavors. Rather than the lemon juice and zest, a tablespoon of cocoa powder. Or, add a tablespoon of vanilla extract. I think you just have to make sure that the meringues keep that whipped cream consistency. If they get too wet or dry then they will become a different cookie altogether.
ReplyDeleteThese look really good...I have 3 Meyer lemons left and am trying to zero in on what to make with them...I want something light so I might just go with these!
ReplyDelete