This is a Puerto Rican recipe. The meringues are as light as a cloud and not messy, you can make a lot of them, and they have a hint of lemon.

Missy

Recipe Summary

Servings:
50
Yield:
50 cookies
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.

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  • 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.

Nutrition Facts

22 calories; protein 0.3g; carbohydrates 5.4g; sodium 4.4mg. Full Nutrition
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Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2008
When I saw Puertorican in the recipe I had to try it. I was not disappointed at all. These are exactly the same I use to eat at the bakery back home. They melt in your mouth. My only suggestion is that I left them in the oven with the oven off, until they cooled down. It helps in them to get completely dry before removing from oven. Thanks so much! : Read More
(90)

Most helpful critical review

Rating: 3 stars
04/04/2008
They were a little too sweet for me. I wish I would have put in 1/2 or 2/3 the sugar. Read More
(22)
167 Ratings
  • 5 star values: 116
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
01/01/2008
When I saw Puertorican in the recipe I had to try it. I was not disappointed at all. These are exactly the same I use to eat at the bakery back home. They melt in your mouth. My only suggestion is that I left them in the oven with the oven off, until they cooled down. It helps in them to get completely dry before removing from oven. Thanks so much! : Read More
(90)
Rating: 5 stars
03/30/2007
Wonderful! I've made this recipe twice now once with orange zest and once with lime zest and it was delicious each time. Crunchy on the outside soft in the middle - perfect! Read More
(52)
Rating: 4 stars
09/23/2005
I loved the hint of lemon in the recipe- it was like eating a piece of lemon meringuep pie! I think next time I makes these I'll divide the batch into 3s and put lemon zest in one, lime zest in the another, and orange zest in the third for a nice, light variation. Read More
(50)
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Rating: 4 stars
05/26/2008
I didn't have parchment paper on hand so instead i greased a pan and placed it on the top rack. Also i didn't have any lemon zest on hand as well so i added vanilla extract and mini chocolate chips. Read More
(34)
Rating: 5 stars
01/12/2009
Truly authentic merenges. (crisp outer/moist center..the way they should be) I haven't tasted Merenges this good since I bought them years ago at a fancy bakery. 275degrees, for 30 min., was perfect!! I did use the parchement and they practically slid right off when done. I too substituted vanilla extract for the lemon zest. I will be making these often! Read More
(27)
Rating: 5 stars
01/07/2009
Wow!! These are just like the merenges from the Cuban bakery that I love. The only thing I changed was to add vanilla rather than the lemon zest. MMMmmmm. crispy on the outside soft and chewy on the inside. Perfect!!! I will make these every time I have extra egg whites. Read More
(25)
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Rating: 3 stars
04/04/2008
They were a little too sweet for me. I wish I would have put in 1/2 or 2/3 the sugar. Read More
(22)
Rating: 5 stars
09/13/2006
I added lemon extract with the zest. They melt in your mouth. Read More
(19)
Rating: 4 stars
09/14/2009
Stars completely for the taste and being forgiving. Mmmm. They're like lemon flavored bites of air. The first time I made these I didn't whip the egg whites long enough. For other newbs to meringue it should kinda be shiny and ribbony a little bit like marshmellow fluff. The second time they came out much better. It is a forgiving recipe all in all even if you mess up the whipping like I did. Read More
(17)
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