This is how I would prepare the traditional posole dish. Part stew, part soup, yet always warming. On top, garnish with shredded cheese, sour cream, and lime wedges.
| Servings: | 50 |
| Yield: | 50 cookies |
Ingredients
- 4 egg whites
- 1 pinch salt
- ¼ teaspoon cream of tartar
- 1 ⅓ cups sugar
- ½ teaspoon grated lemon zest
Instructions
- Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
- 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 heaping spoonfuls onto the prepared baking sheets.
- 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.
Reviews
Works great! I used vanilla instead of lemon but they worked just the same!
I substituted vanilla for the lemon zest. I then left them in the oven for a couple of hours after I was done baking them. These are hands down the absolute easiest and best tasting merengue’s I have ever tasted. I made them for a party, but I believe I will need to make more. I keep eating them…..
gorgeous. I made may and had 2 egg whites left over. Made these. did NOT over cook them, but followed the recipe and they were fabulous.
I made these just for fun. Instead of lemon, I used orange, but it was slightly overpowering. Other than that, great recipe!
These are really good, but just a touch too sweet for me. Next time I will add just enough sugar to get the stiff peaks. I did end up baking them much longer in a cooler oven so they dried out really well and were crispy. I made mine bigger since we like meringues larger for desserts. They froze very well and are delicious with fresh berries on them that have been slightly juiced.
Love these!! I used orange zest instead of lemon but they were still wonderful!
Followed it to a t and I loved it!!
Easy and delicious! The best part – I could use the egg whites into which I accidentally put lemon juice. I used just 2 egg whites and 3/4 cup sugar. The lemon zest adds both flavor and a bit of color. My daughter called them “crunchy lemonade”!
This is the first time I’ve been successful making merengues. I was looking for ones that would be soft inside– as I am an American living in Australia and the ones they make here are usually hard and crumbly all the way through. I did used only about 5/6 of a cup of sugar and I made them kind of big- (very heaping tablespoon size)– so they needed to bake for about an hour and they were so delicious!
I thought they were great! Very sweet (just the way I like it). They melt in your mouth like cotton candy. Instead of lemon zest I put in a splash of lemon juice, and they still tasted great. I made some small and big, the small ones cooked for 35 min and the big ones needed a little bit longer, so if they are big then you will want to cook them for longer. I will definitely make them again.
Love the lemon zip in this recipe
I make these alot; they are often requested. Instead of dropping them from a spoon, I pipe them bite-sized. People love to ‘pop them’ in their mouths. I have made many flavors: Christmas I flavored half the batch with cocoa powder and half with cinnamon flavor – served as candy cane & hot chocolate. Gelatins of all types make great flavors-a little goes a long way. Sprinkle strawberry in with double the lemon zest for strawberry lemonade, raspberry gelatin is well likee, etc.
I substituted the lemon zest for vanilla extract since I didn’t have a lemon. They turned out perfectly and were a big hit at home and in the office. The basic recipe is one that you can flavor to suit yourself and the occasion. I already plan to add instant espresso powder to a batch and pumpkin spices for Thanksgiving. Probably add peppermint for Christmas…..etc.
I cut the sugar to 1/2 cup and thought it was way better
They didn’t cook easily so I burnt a few and undercooked some others. I made sure they were all the same size and on the same material so I don’t know what happened. I added a little less sugar then the recipe calls for but it was still plenty sweet. They had a bit of a weird taste so next time I’m going to go lighter on the cream of tartar
I attempted to make it but instead of gradually adding the sugar I put it all in and ended up making like a homemade marshmallow fluff. 4 egg whites 21 1/2 tbsp of sugar and no cream of tartar if anyone would like to try it! Great recipe, tastes amazing!
My first batch didn’t make it to the baking sheet due to an overly helpful 2 y/o dumping all of the lemon zest (4 lemons worth) into the batter. My second attempt was beautiful. I substituted the lemon zest with vanilla extract since I ran out… amazing!
Excellent. I used slightly less sugar (1 cup) as one of the other reviews suggested and was still delicious.
Really good; I made these without any changes. I had to leave the house so I turned off the oven and let them sit for a few hours. Delicate, crunchy outside with a tender, lemony center. Easy, delicious, and grain-free!
Awesome! Every single one was very airy and light, they melt on your tongue. I decided to make them a bit more exciting by adding a touch a food colouring. Just be quick if your going to pipe them out because they will melt on you. Overall a great recipe, I highly recommend it 🙂
I have never had much luck making meringues but these turned out beautifully! Since it’s Easter, I added a couple of drops of pink food colouring. I also used a piping bag with a large tip. I wish I had added Pringles or coloured sugar to make them even more presentable but they were a big hit (with those of us who like a fat-free, low calorie dessert). 5 ***** from me! Thanks for sharing