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Posts Tagged ‘meringues’

Lemon-Lavender Meringues


These may seem a little upside down. We usually think of meringue piled high above the lemon pie filling, not the other way around. In this simpler twist on the classic, there is no crust to deal with. So they are lighter and faster to make, but contain all the same tangy-sweet allure. The meringue shell is whipped until it is light as air, then spooned into little clouds that are baked until they are set but still slightly soft in the middle. Once cooled, the meringues are topped with lavender-scented lemon curd. The tartness of the curd is a perfect match for the sweet meringue, and a bit of lavender creates a gentle floral touch, without going overboard. It tastes just like spring.

Lemon-Lavender Meringues

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31 Days of Cookies: Sleeping Almond Meringue Cookies

This year, we’re celebrating the season with a month of nonstop cookies. For the 24th day of cookies, ’twas the night before Christmas, when all through the house, we were channeling a good night sleep with Sleeping Almond Meringue Cookies.

I think what I miss the most about believing in Santa Claus is falling asleep on Christmas Eve and knowing that, in what feels like the blink of any eye, I’ll be under the tree, ripping into boxes and finishing off cookies left out the night before. Now that I’m the one hiding the presents and baking the cookies, the lure of sleeping in while someone else does the work is that much more appealing.

It’s also why I love making these sleeping almond meringues. For years, I’d been trying to make my grandparents’ meringue cookies, which were always crisp on the outside but creamy in the center. The recipe, a straightforward combination of egg whites and sugar, was too simple for them to write down, and I couldn’t seem to replicate it. Most recipes I found gave helpful tips on how to completely dry out the meringues, which is exactly what I didn’t want to do, and the opposite of what I remembered.

Finally, a friend shared her own grandmother’s recipe. The meringues are piped onto baking sheets, then placed in a scorching-hot oven that is immediately turned off. Though they were wonderful with just a little bit of lime juice and vanilla for flavor, I couldn’t resist the added crunch of toasted almonds. Left on their own overnight, they take on a pearly sheen that gives way to a taffy-like center — just as long as you can keep yourself from peeking in the oven until the next day.

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Meringues: Better Than Chocolate?

Laura Calder’s crisp-chewy meringues: A perfect sweet bite for the chocolate-hater in your life.

In February, chocolate is everywhere. But what if your valentine isn’t a fan? Yes, these people are out there (my fiancé, sadly, is one of them). If you’re stuck with this dilemma too, but need a sweet treat to end your romantic Valentine’s Day dinner, Laura Calder has your solution: Homemade meringues. Even I, a confessed chocoholic, might pick one of these melt-in-your-mouth confections over a dipped strawberry.

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