Merengues de Limón (Lime Meringue Cookies)
- 3 egg whites
- Pinch of salt
- ¾ cup of granulated sugar
- 2 teaspoons of lime zest
- Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
- Using an electric mixer, beat egg whites and salt on medium-high speed until foamy, about 1 minute. With mixer running, gradually add sugar in 2 additions beating for 3 minutes between each addition. Beat until firm peaks form, about 2 minutes longer.
- With a spatula fold in the lime zest. Drop about 3 tablespoons of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes.
- Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
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A couple of weeks ago I had some leftover egg whites and I didn't want to waste them, so I decided to make a lime version of meringue cookies.
I absolutely love classic meringues and this lime version is very good and super simple to make. I hope you enjoy my Lime Meringue Cookies as much as I did.
I love citrus, as you know, so these treats look melt-in-your-mouth wonderful!
Jenn and Seth (@HomeSkilletCook)
awesome way to use up egg whites, sounds delicious!
i love cookies that just dissolve in your mouth, and these definitely fit that description. nice job!
Norma-Platanos, Mangoes and Me!
How can you go wrong with meregue...You call the green limones y nosotros limas. I am sure the children are enjoying them.
These cookies look very melt in the mouth good! I love it!
I always have some leftover from other recipes and make them into meringues. Erica, in case you don't know, you can freeze them and use them whenever you like. I add some lemon juice as well as it helps make 0meringue stiffer.
How many does this make? I am doing a project on Colombia and I am bringing in food, but I need to make sure that I have enough for everyone in my class.
About 25 to 30