On Cloud LimePosted: June 10, 2011
The Northeast is quite the place. One day you’re complaining about the snow, then the never-ending rain, then seasonal allergies and then, suddenly, how humid it is. You think to yourself, wow, I can’t wait until the fall so it cools down. Well, I’m not going to fast-forward things this year. I’m going to enjoy the warm weather the best way I know how: with a beach chair and a gin & tonic. But since it’s the middle of the work week, neither of those are very good options. But here’s a pretty good alternative.
These light cookies are incredibly easy to whip up and will satisfy your craving for a summery treat. They do need 2 hours in the oven so they can dry out, but it’s worth it.
Lime Meringue Cookies
– 2 egg whites at room temperature
– 5 tablespoons of powdered sugar
– 1 tablespoon of fresh squeezed lime juice
– Zest of 1 lime
– Hand mixer
– Parchment paper
– Ziplock bag
– Baking sheet
Heat your oven to 200º.
Pour the egg whites into a medium-sized bowl. Beat on high until the eggs are frothy and double in size. Continue beating, and add the sugar one tablespoon at a time. The egg whites will thicken and become shiny.
While continuing to beat the eggs, add the lime juice and the lime zest. Keep beating the egg whites until stiff peaks form.
Carefully spoon the eggs into the Ziploc bag. Cut off one of the bottom corners of the bag. Squeeze the meringue into 1-inch spiral shapes on a parchment-lined baking sheet.
Bake for 2 hours until the egg whites harden and have lightly browned. Rotate the baking sheet every half hour, and make sure to keep a close eye on them so they don’t get too brown. If that starts to happen, lower the heat. You can also use a wooden spoon to hold the oven door slightly open. Then eat ’em up, or store them in an airtight container to make sure they maintain their texture.
So light and crispy, both sweet and tart. These little zesty clouds make me happy.