I don’t think it’s a secret that I’m obsessed with everything lemon + meringue.  Everything except lemon meringue pie.  It’s the texture of a partially cooked meringue that tends to weep sticky tears over a much too sweet custard, and that egg-y smell that tends to come with it.  My approach to making a lemon meringue pie is to cook everything separately, including the meringue, in the form of meringue cookies.  These can then be carefully arranged on top just before serving – no weeping or worrying that they are uncooked.  If I don’t have time, or patience, to make a full-blown lemon meringue pie, I make these instead.  Big, pillowy, delicate meringue cookies, flavoured with lemon zest and a splash of Grand Marnier.  This is a simple recipe with a flavour that’s reminiscent of the pie, but with almost no effort.  Perfect for last-minute desserts, picnics or just a little afternoon treat.

Other recipes like this:

Lemon-Blueberry Cake
Cocoa Meringue Cookies
Triple Chocolate Pavlova

Lemon Meringues with Grand Marnier

5 egg whites, room temperature
1 1/4 cups sugar
2 tsp lemon zest
1/2 tsp cream of tartar
1/4 tsp fine sea salt
2 tsp Grand Marnier (or other high-quality orange liqueur)
1 tsp pure vanilla extract

Preheat the oven to 300 F (150 C).  Line two baking sheets with parchment paper and set aside.

Place the sugar and the lemon zest in the bowl of a food processor and pulse until combined and the zest is finely minced.

In a large bowl, combine the egg whites with the salt and cream of tartar.  With an electric hand mixer, beat the eggs until firm peaks form.  With the mixer on low, gradually add the sugar, one tablespoon at a time, being sure to mix thoroughly after each addition.  When all the sugar has been incorporated, raise the mixer speed to medium and beat until the meringue is very stiff, glossy and holds its shape.

Add the liqueur and the vanilla and fold gently, being careful not to deflate the eggs.

Transfer the mixture to a piping bag fitted with a star or flower tip, or simply use a zip-top bag with a corner cut out for the piping tip.  Pipe the meringue into swirled kiss shapes, approximately 3 inches in diameter. Alternately, you can use a large spoon to dollop the meringues into mounds of the same size on the baking sheet.

Place the baking sheets in the upper third of the oven, being sure there’s plenty of room for air circulation.  Bake for 50 – 55 minutes, until the outsides of the meringues are crisp and the bottoms are just slightly golden.  Watch carefully during the last five or ten minutes of cooking to make sure they don’t brown too quickly.  Turn the oven off, crack the door and allow the meringues to cool completely inside before serving.