Lemon Meringue Puff Recipe

Lemon Meringue Puff Recipe
Staff Writer

Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne

The Lemon Meringue Puff cocktail.

Oh yes, that's meringue on top of a citrus vodka and Tuaca cocktail creation. Made by Kathy Casey, celebrity chef, mixologist, and entertaining expert, this is one treat that guests will sip up at every chance. Click here for more ways to drink your dessert. 

Ingredients

For the drink

  • 1 1/2  Ounce  citrus vodka
  • 1/2  Ounce  Tuaca
  • 3/4  Ounces  fresh lemon juice
  • 1/2  Ounce  simple syrup
  • Meringue puff, for garnish
  • Finely grated lemon zest, for garnish
  • Yellow edible glitter (optional, to garnish)

For the meringue puffs

  • 1/4  Cup  granulated sugar
  • 1/4  Cup  powdered sugar
  • large egg whites
  • 1  Teaspoon  fresh lemon juice
  • 1  Tablespoon  very finely minced lemon zest

For the simple syrup

  • 2  Cups  water
  • 2  Cups  sugar

Directions

For the drink

Fill a cocktail shaker with ice. Measure in the vodka, Tuaca, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a martini glass. Float a meringue puff on top. With a microplane or other fine grater, grate a little lemon zest over the top, then sprinkle with glitter, if using. Serve immediately.

For the meringue puffs

Mix the 2 sugars in a small bowl, and set aside. In a grease-free (not plastic) mixer bowl, whip the egg whites with an electric mixer with a whip attachment on medium-high speed for about 2 minutes. Add the lemon juice and, with the mixer running, gradually add the sugar mixture. When all the sugar is incorporated, stop and scrape down the sides of the bowl, then continue whipping the meringue until stiff peaks are formed. Stir in the lemon zest. Total whipping time should be about 4 1/2 minutes.

Transfer the meringue to a pastry bag fitted with a large star tip. Line a baking sheet with parchment paper or aluminum foil. Pipe the meringue into swirls, 1 1/2 to 2 inches in diameter, and spaced at least 1 inch apart.

Bake the meringues for 40 minutes, then turn off heat and leave them in the oven until they are very dry, an additional hour or up to overnight.

Very carefully remove the meringues from the parchment paper, pulling back the paper or using a metal spatula. When meringues are completely cooled, store in an airtight container for up to 3 days, depending on how moist your climate is. Makes about 20 puffs.

For the simple syrup

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months. Makes about 3 cups. 

Nutritional Facts

Total Fat
144g
100%
Sugar
8g
9%
Saturated Fat
45g
100%
Carbohydrate, by difference
393g
100%
Protein
26g
57%
Vitamin A, RAE
521µg
74%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
326mg
33%
Choline, total
20mg
5%
Fiber, total dietary
79g
100%
Folate, total
414µg
100%
Iron, Fe
31mg
100%
Magnesium, Mg
144mg
45%
Manganese, Mn
3mg
100%
Niacin
21mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
514mg
73%
Riboflavin
2mg
100%
Selenium, Se
23µg
42%
Sodium, Na
607mg
40%
Thiamin
2mg
100%
Water
417g
15%
Zinc, Zn
3mg
38%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.