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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (8g) Recipe makes 24 servings The following items or measurements are not included below: 1 teaspoon lime zest |
||
| Calories 23 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 11mg | 0% | |
| Potassium 4mg | 0% | |
| Total Carbohydrate 5.6g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 5.6g | ||
| Protein 0.3g | 0% | |
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Lime Meringue Kisses Cookie Recipe
By: ~Rita~
Feb 7, 2006
Adapted from TAMI L. SMITH: Specialty Baker & Contributing Editor to www.baking 911.com. Try lemon or orange zest.
SERVES 24
Ingredients
- 2 large egg whites (room temperature)
- 1 pinch salt
- 2/3 cup sugar (sifted)
- 1 teaspoon lime zest (finely grated)
- 1/4 teaspoon vanilla extract
Directions
1
Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.2
Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.3
Fold in lemon zest and vanilla.4
Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.5
Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.
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- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Citrus > Lime
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: bonitabaker
On Dec 7, 2006
I did half splenda, half sugar. Lime zest was VERY tastey. loved it.
From: ladypit
On Jul 26, 2006
These were good little meringue cookies. I took toni's advice and used half splenda and half sugar. I made all lime and, while I liked them, I didn't think the lime flavor was prominant enough. I didn't think the kids would like them as they are usually all about chocolate meringues, but these were enjoyed.
From: justcallmetoni
On Apr 9, 2006
I just loved these and felt my homemade cookies were superior to those made commercially. I did half the batch with lime and half orange using a bit more than a half teaspoon of zest for each half. I was really surprised at how much flavor the small amount of zest gave the the cookies. I replaced 1/2 the sugar with Splenda, incorporating the 1/3 cup sugar first. Splenda tends to deflate beaten egg whites a bit, so doing this means moving fast. (You'll notice in the picture that my lime cookies and not quite as pretty as the orange ones because they were piped last.) Nonetheless, they were delicious and guilt free. Thanks Rita.
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