Lemon Meringue Kisses

Five ingredients, zero fat, and a texture that dissolves on your tongue. These lemon meringue kisses are nothing but whipped egg whites, sugar, lemon zest, and vanilla, baked at a low temperature until they dry into crisp, cloudlike cookies that shatter at the first bite.

The secret to stiff, glossy meringue is patience with the sugar. Add it a tablespoon at a time, beating well between each addition. Dumping it in all at once weighs down the foam and you’ll end up with flat, sticky puddles instead of peaked kisses. The egg whites should hold stiff, upright peaks that don’t droop when you lift the beater.

Lemon zest folded in at the end gives each kiss a bright, citrusy fragrance that you smell before you even taste it. Pipe them with a star tip for a bakery look, or just drop them by the spoonful for a more rustic shape.

Pro Tips

• Egg whites at room temperature whip to greater volume than cold ones. Separate them 30 minutes before you start
• Any trace of yolk or grease in the bowl will prevent the whites from whipping. Wipe the bowl with a paper towel dampened with white vinegar first
• The meringues are done when they lift cleanly off the parchment. If they stick, they need more time
• Store in an airtight container for up to two weeks. Humidity is the enemy, so skip this recipe on rainy days if your kitchen is damp

Variations

• Swap lemon zest for lime zest and fold in a drop of green food coloring for lime meringue kisses
• Dip the cooled bottoms in melted dark chocolate for a chocolate-lemon combination
• Fold in a tablespoon of freeze-dried raspberry powder for pink, berry-scented meringues