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Lemon Meringue Puff Recipe

Marcy Franklin|

Lemon Meringue Puff Recipe
5 (1 ratings)
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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. 
Servings
1
Ingredients
  • 1 1/2 ounce citrus vodka
  • 1/2 ounce tuaca
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce simple syrup
  • meringue puff, for garnish
  • finely grated lemon zest, for garnish
  • yellow edible glitter (optional, to garnish)
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 large egg whites
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon very finely minced lemon zest
  • 2 cup water
  • 2 cup sugar
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
 
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