Lemon-Vanilla Meringues

  • 2 large egg whites
  • Pinch of salt
  • 1/3 cup sugar
  • 1/2 tsp lemon juice
  • Seeds from 1 vanilla bean
  • Zest of 1 lemon

Preheat oven to 200°F, place racks in center of oven, and line one baking sheet with parchment paper.  Place egg whites in bowl of electric mixer fitted with whisk attachment.  Beat egg whites on medium speed until foamy.  Add pinch of salt and increase speed to med-high.  Slowly sprinkle in sugar.  Add lemon juice and vanilla seeds and increase speed to high.  Continue to beat until eggs become thick, glossy, and hold stiff peaks- this will take several minutes.  Remove bowl from mixer and gently fold in lemon zest.  Transfer meringue to large pastry bag fitted with star tip and pipe meringues onto baking sheets in whatever shape you desire, about 2”.  Bake for 2 hours.  Remove meringues from baking sheet when cooled.

Lemon-Hibiscus: combine 1 1/4 tsp hibiscus powder with sugar before using and increase baking time to 2 1/2 hours
Lemon-Coconut: fold in 1 tsp coconut extract with lemon zest; sprinkle coconut chips over top of meringues prior to baking
Lemon-Almond: fold in 1 tsp almond extract with lemon zest; sprinkle sliced almonds over top of meringues prior to baking