Merenges

Recipe View 5 mins Preheat oven to 275°F (135°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View 5 mins In a large, impeccably clean glass or metal bowl, whip the egg whites with the salt and cream of tartar using an electric mixer until soft peaks form. (5 minutes)

Recipe View 7 mins Gradually add the sugar, a spoonful at a time, while continuing to whip until stiff, glossy peaks form. The meringue should hold its shape well. (7 minutes)

Recipe View 2 mins Gently fold in the lemon zest until evenly distributed. (2 minutes)

Recipe View 5 mins Drop heaping spoonfuls of the meringue onto the prepared baking sheets, leaving a small space between each. (5 minutes)

Recipe View 35 mins Bake for 35 minutes, or until the meringues are dry to the touch and easily lift off the parchment paper without sticking. (35 minutes)

Recipe View 1 hrs Turn off the oven and let the meringues cool completely inside with the door slightly ajar. This prevents cracking. (1 hour)

Recipe View 5 mins Once completely cooled, transfer the meringues to wire racks to ensure they are fully dried. (5 minutes)

Recipe View 2 mins Store in an airtight container at room temperature to maintain their crispness. (2 minutes)