Sometimes I get on these cooking kicks; making one type of food over and over until my family cries for mercy. I have made about a dozen batches of meringues in the last month and so far they are just shouting for more. Sunshine-filled citrus mini cookies, mexican chocolate hearts filled with berries and cream, mocha mounds, vanilla bean baby Pavlovas, and lemonade flavored ducks are a few of the variations of shapes and flavors I have tried.
Fresh farm eggs have been flying from the farmers market to the mixer to the stove at lightning speed. The whites staring in the meringue show and the yolks making appearances in such favorites as custard tarts, creme caramel, and a gigantic batch of lemon curd.
There are many basic recipes for meringues out there but this one has worked well for me over many batches of quality assurance crunching.
4 egg whites (please use fresh local eggs at room temp)
1 1/4 cups sugar
1 tablespoon lemon & lime zest
1 tablespoon corn starch
1 teaspoon lemon or lime juice or a mix of both
1/4 teaspoon cream of tartar
Heat oven to 225 degrees
Cover two baking trays with parchment paper
Mix cornstarch and sugar
Beat the egg whites with cream of tartar until fluffy soft peaks begin to form
Slowly add the sugar mixture to the eggs while continuing to beat briskly
Mix in the lemon juice and zest
Use a small cookie scoop to place mounds of meringue on the baking trays or fill a pastry bag and pipe out little dollops
Bake for an hour until crisp outside keeping the oven closed
Shut off the oven but leave the oven light on and the door closed for three hours
The meringues are now ready to eat or store in a air-tight container