Lemon Meringues

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 cup Confectioners' sugar
  • 1/2 tsp Cream of tartar
  • 1 Gel food coloring, Yellow
  • 1/2 cup Granulated sugar

Found on mom.me

Description

Directions

• 1. Line two baking sheets with parchment paper; set aside. 2. In a food processor, grind the granulated sugar to a fine powder. Transfer to a small bowl. 3. Fit a large pastry bag with a ½” plain tip. Fold the top over to create a “cuff,” and paint 3 stripes of food color down the length of the bag. place the bag in a large drinking glass (which will make it easier to fill with the meringue). 4. On low speed, using the whisk attachment, beat the egg whites till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. Slowly add half the processed sugar, beating to incorporate at each addition. When soft peaks form when the beater is raised, increase the speed to high. Slowly add the remaining processed sugar and beat until the whites are stiff and glossy. Fold in the lemon juice and powdered sugar. 5. Carefully scoop the meringue into your prepared pastry bag. Twist the top to close and pipe spiral shapes on your baking sheets (mine were about 1½” across).  6. Let the meringues sit for 30 minutes; pre-heat the oven to 200 degrees. Bake meringues for 1½ hours, switching sheets from top to bottom about halfway through. 7. Transfer sheets to wire racks to cool completely. Store meringues in an airtight container at room temperature.