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.
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)