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Merenges

Read Reviews (93)

"This is a Puerto Rican recipe. The meringues are as light as a cloud and not messy, you can make a lot of them, and they have a hint of lemon." — Missy

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Original recipe makes 50 cookies Change Servings

4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar

1 1/3 cups sugar
1/2 teaspoon grated lemon zest

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Directions

Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

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When I saw Puertorican in the recipe I had to try it. I was not disappointed at all. These are exactly the same I use to eat at the bakery back home. They melt in your mouth. My only suggestion is that I left them in the oven with the oven off, until they cooled down. It helps in them to get completely dry before removing from oven. Thanks so much! :

—Casandra Yaz

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Most Helpful Critical Review

Apr 04, 2008

They were a little too sweet for me. I wish I would have put in 1/2 or 2/3 the sugar.

—Hannah

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109 Ratings

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Sep 23, 2005

I loved the hint of lemon in the recipe- it was like eating a piece of lemon meringuep pie! I think next time I makes these I'll divide the batch into 3s and put lemon zest in one, lime zest in the another, and orange zest in the third for a nice, light variation.

—Kelly

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Mar 30, 2007

Wonderful! I've made this recipe twice now, once with orange zest and once with lime zest and it was delicious each time. Crunchy on the outside, soft in the middle - perfect!

—Terri B

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May 26, 2008

I didn't have parchment paper on hand so instead i greased a pan and placed it on the top rack. Also i didn't have any lemon zest on hand as well so i added vanilla extract and mini chocolate chips.

—xxDXxx

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Jan 12, 2009

Truly authentic merenges. (crisp outer/moist center..the way they should be) I haven't tasted Merenges this good since I bought them years ago at a fancy bakery. 275degrees, for 30 min., was perfect!! I did use the parchement and they practically slid right off when done. I too substituted vanilla extract for the lemon zest. I will be making these often!

—Jordan

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Jan 07, 2009

Wow!! These are just like the merenges from the Cuban bakery that I love. The only thing I changed was to add vanilla rather than the lemon zest. MMMmmmm. crispy on the outside, soft and chewy on the inside. Perfect!!! I will make these every time I have extra egg whites.

—catie

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Sep 13, 2006

I added lemon extract with the zest. They melt in your mouth.

—LatinaCook

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Nutrition

Calories
22 kcal
1%

Carbohydrates
5.4 g
2%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
< 1%

Protein
0.3 g
< 1%

Sodium
12 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Merenges

Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories: 22
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 12mg < 1 %
Potassium 7mg < 1 %
Total Carbohydrates 5.4g 2 %
Dietary Fiber 0g < 1 %
Protein 0.3g < 1 %
Sugars 5.3g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.