50 min

    This is a Puerto Rican recipe for melt-in-the-mouth, light and fluffy meringues with a hint of lemon. This recipe makes about 50 meringues.

    2 people made this

    Makes: 50 small meringues

    • 4 egg whites
    • 1 pinch salt
    • 1/4 teaspoon cream of tartar
    • 265g caster sugar
    • 1/2 teaspoon grated lemon zest

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 140 C / Gas 1. Line baking trays with baking parchment.
    2. In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaped spoonfuls onto the prepared baking trays.
    3. Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

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    Reviews in English (119)


    When I saw Puertorican in the recipe I had to try it. I was not disappointed at all. These are exactly the same I use to eat at the bakery back home. They melt in your mouth. My only suggestion is that I left them in the oven with the oven off, until they cooled down. It helps in them to get completely dry before removing from oven. Thanks so much! :  -  01 Jan 2008  (Review from Allrecipes US | Canada)


    Wonderful! I've made this recipe twice now, once with orange zest and once with lime zest and it was delicious each time. Crunchy on the outside, soft in the middle - perfect!  -  30 Mar 2007  (Review from Allrecipes US | Canada)


    I loved the hint of lemon in the recipe- it was like eating a piece of lemon meringuep pie! I think next time I makes these I'll divide the batch into 3s and put lemon zest in one, lime zest in the another, and orange zest in the third for a nice, light variation.  -  23 Sep 2005  (Review from Allrecipes US | Canada)