Monday, 19 May 2014

Lemon and White Chocolate Meringue Cookies


I was definitely in the mood for something lighter. My gym mojo is on a bit of a hiatus at the moment and baking is having is undesired consequences. So, I thought – meringues! Okay, packed with sugar, but no fat.



But plain old meringues – not much Cakeyboi magic in that. So, how could I pimp my meringues? Lemon I thought, nice and refreshing. But then I felt like adding some white chocolate too – so I have completely defeated the purpose of making meringues in the first place, but hey these little beauties do taste good enough to make up for that!

You might be wondering where the cookie part comes into this, but in America it seems, meringues are considered cookies. In my Martha Stewart Cookies book there are recipes for meringue cookies. It’s just us Brits that think they should be filled with cream and eaten as dessert!

If you are in the mood for a puckery, tart, sugary confection with a hint of white chocolate running through it – look no further…

Yield: 36 meringue cookies approx..

Ingredients:
6 egg whites, room temperature
225 grams granulated sugar
1 teaspoon lemon extract
½ teaspoon vanilla extract
Zest of one lemon
100 grams white chocolate, finely chopped

Method:
Preheat the oven to 100C. Line to baking sheets with greaseproof paper.

In the bowl of a mixer whisk the egg whites on low until they get frothy. Add the extracts and turn the speed up to medium. Slowly add the sugar and when fully added crank the speed up to full, beating until the egg whites are stiff and glossy.



Carefully fold in the lemon zest and white chocolate and transfer to a piping bag, fitted with a nozzle big enough for the pieces of chocolate to pass through.



Pipe the meringues onto the prepared baking sheets and place them into the oven for one hour, not opening the door in that time. After the hour, turn the heat to 75C and continue to bake for another 2 hours, or until completely dry.

Let the meringues cool for 30 minutes before peeling them from the paper.




Very easy I’m sure you’ll agree! And they taste crunchy, citrusy and sweet all at the same time. Enjoy…



I'm entering these meringue cookies into this month's Alphabakes hosted alternately by Caroline at Caroline Makes and this month Ros at the More Than Occasional Baker. The letter is E and the predominant ingredient is Egg whites, so I hope that is not too tenuous!!

4 comments:

  1. I love meringues..... they take me back to childhood instantly! The addition of lemon and chocolate sounds wonderful. Bet they would taste lush sandwiched together with lemon curd!!!!! I am drooling at the thought.......

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  2. I LOVE meringues and i simply ADORE White Chocolate!!! This has to be the most exciting recipe i have encountered in ages....YUMMY!!!

    I shall without a doubt be baking theses :)

    ReplyDelete
  3. Love meringues and these look amazing!!!

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  4. Lemon meringues - yum and adding in white chocolate why that's just plain greedy but I LOVE it! :) Great use of E for AlphaBakes. Thanks for joining in.

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