Mini Lemon Meringues

Mini Lemon Meringues is a side dish that serves 12. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 120 calories. For 30 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 6335 people found this recipe to be tasty and satisfying. It is brought to you by Alaska from Scratch. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. If you have sugar, salt, egg yolks, and a few other ingredients on hand, you can make it. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, take a look at these similar recipes: Mini Coffee Meringues, Chewy Meringues with Tangerine-Lemon Curd, and Mini Mint Meringues with Toll House Mint Chocolate Delightfulls.

Servings: 12

 

Ingredients:

6T butter

2 large egg whites

2 large egg yolks

2 large eggs

1/2c fresh lemon juice

1t lemon zest

pinch of salt

2/3c sugar

1t vanilla

Equipment:

oven

baking paper

baking sheet

stand mixer

whisk

bowl

sieve

sauce pan

spatula

plastic wrap

Cooking instruction summary:

Place oven racks in the upper and middle level of your oven. Preheat to 200. Line two baking sheets with parchment paper or silicone baking mats. Reserving the yolks for the lemon curd, place egg whites into the bowl of your stand mixer fitted with the whisk attachment. Beat on medium speed until foamy. Add the pinch of salt and increase speed to medium-high. Slowly add sugar. Beat until the egg whites become thick and glossy, holding stiff peaks, similar to melted marshmallow. Fold in the lemon zest and vanilla. Spoon into a piping bag fitted with a large star tip. To make the nest shape onto the parchment, pipe a silver-dollar sized circle, from the center outward, making sure it's solid so it will hold the curd. Then, pipe another layer around the outside edge, leaving a nest in the middle. Repeat until all the meringue has been used. Bake for 60-75 minutes (you'll need to try one to test doneness- meringue should be crunchy on the outside and no longer sticky, but chewy and airy on the inside. If it's still wet and frothy on the interior, they're not done yet. If it's dry and crispy throughout they are overdone). Cool completely on racks. Place a fine mesh strainer over a medium bowl and set aside. In a medium saucepan, whisk together lemon juice, sugar, eggs, egg yolks, and salt. Turn heat to medium-low and add butter, whisking constantly. Cook the curd until the butter is completely melted and the mixture has thickened significantly, like pudding. It does not need to come to a boil, it will be fully cooked before it comes to a boil. Pour hot curd directly into strainer, pressing the curd through using a rubber spatula, separating out any egg bits. Pour curd into a jar and place a piece of plastic wrap directly onto the top of the curd to prevent a thick film from forming. Cover and refrigerate until cold. Place curd into a piping bag with a small tip or a plastic zip bag with a corner cut off. Squeeze curd slowly into the meringue nests until just full. Serve immediately.

 

Step by step:


1. Place oven racks in the upper and middle level of your oven. Preheat to 20

2. Line two baking sheets with parchment paper or silicone baking mats. Reserving the yolks for the lemon curd, place egg whites into the bowl of your stand mixer fitted with the whisk attachment. Beat on medium speed until foamy.

3. Add the pinch of salt and increase speed to medium-high. Slowly add sugar. Beat until the egg whites become thick and glossy, holding stiff peaks, similar to melted marshmallow. Fold in the lemon zest and vanilla. Spoon into a piping bag fitted with a large star tip. To make the nest shape onto the parchment, pipe a silver-dollar sized circle, from the center outward, making sure it's solid so it will hold the curd. Then, pipe another layer around the outside edge, leaving a nest in the middle. Repeat until all the meringue has been used.

4. Bake for 60-75 minutes (you'll need to try one to test doneness- meringue should be crunchy on the outside and no longer sticky, but chewy and airy on the inside. If it's still wet and frothy on the interior, they're not done yet. If it's dry and crispy throughout they are overdone). Cool completely on racks.

5. Place a fine mesh strainer over a medium bowl and set aside. In a medium saucepan, whisk together lemon juice, sugar, eggs, egg yolks, and salt. Turn heat to medium-low and add butter, whisking constantly. Cook the curd until the butter is completely melted and the mixture has thickened significantly, like pudding. It does not need to come to a boil, it will be fully cooked before it comes to a boil.

6. Pour hot curd directly into strainer, pressing the curd through using a rubber spatula, separating out any egg bits.

7. Pour curd into a jar and place a piece of plastic wrap directly onto the top of the curd to prevent a thick film from forming. Cover and refrigerate until cold.

8. Place curd into a piping bag with a small tip or a plastic zip bag with a corner cut off. Squeeze curd slowly into the meringue nests until just full.

9. Serve immediately.


Nutrition Information:

Quickview
121k Calories
2g Protein
7g Total Fat
12g Carbs
0% Health Score
Limit These
Calories
121k
6%

Fat
7g
11%

  Saturated Fat
4g
26%

Carbohydrates
12g
4%

  Sugar
11g
13%

Cholesterol
77mg
26%

Sodium
76mg
3%

Get Enough Of These
Protein
2g
4%

Selenium
5µg
8%

Vitamin A
263IU
5%

Vitamin C
4mg
5%

Vitamin B2
0.08mg
5%

Phosphorus
30mg
3%

Vitamin D
0.43µg
3%

Folate
10µg
3%

Vitamin B5
0.24mg
2%

Vitamin B12
0.15µg
2%

Vitamin E
0.34mg
2%

Vitamin B6
0.03mg
1%

Iron
0.24mg
1%

Zinc
0.19mg
1%

Calcium
11mg
1%

Potassium
36mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Black Beans & Rice

Eating Well

Pesto macaroni cheese

Amuse Your Bouche

Dinner Tonight: Grilled Lamb Kebabs with Pistachio

Serious Eats

Carrot-Ricotta Quiche

Vegetarian Times

Asian Chicken Quinoa Bowl

Nutritious Eats