Lemon Meringue Kisses
Yield
12 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
room temperature |
|
| 1 | pinch |
salt
|
*
|
| ⅔ | cup |
sugar
sifted |
|
| 1 | teaspoon |
lemon zest
finely grated |
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
room temperature |
|
| 1 | pinch |
salt
|
*
|
| 158 | ml |
sugar
sifted |
|
| 5 | ml |
lemon zest
finely grated |
|
| 1.3 | ml |
vanilla extract
|
|
Directions
OVEN: 250 Cover 2 baking sheets with parchment or foil.
Beat egg whites with salt til soft peaks form.
Add sugar very slowly, beating well between additions, til egg whites are stiff but not dry.
Fold in lemon zest and vanilla.
Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a ½-inch star tip.
Bake til dry, but not brown, 40 to 45 minutes.
Cool 2 to 3 minutes before removing from baking sheets.
(Can be stored up to 2 weeks in an airtight container.)
