Lemon–poppy seed meringues
2 hr 50 min
1 hr 30 min
These sweet treats rely on a low-and-slow bake, followed by a final round of drying out in the oven in order to get the perfect sticky-crisp texture. For that extra profesh touch, use a pastry bag and tip to pipe the meringues.
Cream of tartar
1 tsp, finely grated
Fresh lemon juice
- Arrange racks in the upper and lower thirds of the oven and preheat to 200°F. Line 2 baking sheets with parchment paper.
- Using an electric mixer, in a medium bowl, beat the egg whites and cream of tartar on medium-high speed until very soft peaks form. (The meringue will form a tip that curls down when the beaters are turned upside down.)
- With the mixer running, very slowly add the sugar and beat until the sugar is completely dissolved and the meringue forms stiff, glossy peaks when you lift out the beaters. Using a wide rubber spatula, gently fold in the poppy seeds, lemon zest and juice, and vanilla.
- Using a tablespoon measure, spoon the meringue onto the prepared baking sheets. Or pipe the meringue using a pastry bag or a resealable plastic bag with a corner snipped off. There should be enough for 40 (1-inch) meringues. Bake until the meringues are no longer sticky, about 11⁄2 hours, switching the sheets from top to bottom halfway through.
- Turn off the oven and leave the meringues inside to dry completely, about 1 hour. Let cool on a wire rack. The meringues can be stored in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
- Serving size: 1 meringue