About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Preheat the oven to 140 C / Gas 1. Line baking trays with baking parchment.
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.
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.