Here we go again. I was given a challenge at work to come up with a recipe of anything made with our Honeyville Powdered Egg Whites. After looking around on the web, I found Lemon Meringue Cookies. OH BOY. I made them today at work and they are wonderful melt in your mouth delicious morsels of delight with a light lemon flavor. You can't eat just one of these so here we go with the recipe and is it so so easy.
Lemon Meringue
Cookies
Ingredients
3
egg whites, this is 6 tsp powdered egg whites and 6 Tbsp hot water.
¼
tsp cream of tarter
6
Tbsp sugar
1
Tbsp grated lemon zest
In
a large mixing bowl, beat egg whites until foamy. Add cream of tarter, beat on high speed until
soft peaks form. Gently fold lemon rind
into beaten egg whites.
Drop
mix by tablespoon on 2 buttered and floured baking pans. Bake in preheated 250 degree oven for 1 hour.
Turn
oven off, do not open oven door, leave in oven 1 hour then transfer cookies to
wire racks to cool.
I whipped them up in the Bosch. I doubled the recipe using 12 tsp of Honeyville egg white powder, 12 Tbsp of hot water, 1/2 tsp cream of tarter, 12 Tbsp sugar and 2 Tbsp of lemon zest (4 lemons). I ran the Bosch with the whisks on high for a couple of minutes until the egg whites were peaking then sprinkled in the cream of tarter, still on high. I then slowly added in the sugar sprinkling it in abound the Bosch bowl with it on high. I let it run about a minute after sprinkling in the sugar until you can take a little of the meringue and rub it between your fingers with a smooth feeling. Turn the Bosch off and then put the meringue into a bakers bag with a large star tip or do what I did, I cut the corner off of a plastic bag, scooped the meringue into it and then twisted the bag and squeezed the meringue out of the cut off corner. Make about quarter coin size cookies. These are so good and fat free. haha. You can get dried lemon zest at http://www.firehousepantrystore.com/ to put in your food storage.
Enjoy
Bob and LouAnn
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