Meringue candy can be sensitive to humidity. You might not want to attempt making meringue on a humid or rainy day.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1 cup sugar
- 1/3 cup water
- zest of 1 lime (coarsely grated)
- zest of 1 lemon (coarsely grated)
- 3 egg whites (from large eggs, at room temperature)
- pinch cream of tartar
- pinch salt
- 1/2 teaspoon vanilla
- confectioner’s sugar or cocoa powder for dusting meringues
- Preheat oven to 200 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, using an electric mixer, beat the egg whites until frothy.
- Add the cream of tartar, salt and vanilla. Continue to beat until the whites stand up in soft peaks. Set aside.
- In a sauce pan, combine sugar, water and the lemon and lime zest.
- Bring to a boil over medium heat, swirling the pan by the handle. Boil until the temperature reaches 238 degrees Fahrenheit on a candy thermometer.
- Remove pan from the heat. Pour through a coarse strainer (to remove zest) into the bowl with the egg whites.
- Immediately start beating the mixture on medium speed. Beat until the mixture stands in stiff peaks – about 10 minutes.
- Using a pastry bag and 1/2 inch star tip, pipe the meringue onto the baking sheet into bite size, pointed swirls.
- Bake on the middle rack of the oven for 1 hour.
- Remove from oven and let cool. The meringues should loosen easily from the paper, and be light and crisp.