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Add a photoServings: 12
Ingredients
- 2 x egg whites at room temperature
- 1 pch salt
- 2/3 c. sugar sifted
- 1 tsp lemon zest finely grated
- 1/4 tsp vanilla extract
Directions
- 1. Preheat oven to 250 degrees F.
- 2. Cover two baking sheets with parchment paper or possibly aluminum foil.
- 3. Beat egg whites with salt till soft peaks form. Add in sugar very slowly, beating well between additions, till egg whites are stiff but not dry.
- Mix in lemon zest and vanilla.
- 4. Drop by teaspoonfuls onto the baking sheets or possibly pipe small kisses with a pastry bag, fitted with a 1/2-inch star tip. Bake till dry but not brown, 40 to 45 min.
- 5. Cold 2 to 3 min before removing from the baking sheets.
- (The meringues can be stored for up to 2 weeks in an airtight container.)
- Makes 50 kisses.
- "These tiny, subtly flavored meringues must be cooked slowly so their outsides are powdery and crisp, yet the insides are chewy and yielding."
- 0 g fibre
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 12 servings | |
| Calories 43 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1mg | 0% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.12g | 7% |
| Protein 0.0g | 0% |
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