As much as I do love a good lemon drop. It is nice to change things up sometimes. I remember the first time I made a lemon meringue pie from scratch. Surprisingly it came out delicious that Thanksgiving! Since then my family loves to treat me to this summertime favorite every birthday. After all it is delicious, sweet and summery too! So when I opened the book, Sips and Apps, it is no wonder I immediately gravitated to this delicious little yet powerful favorite of my tastebuds.
The Lemon Meringue Puff
1 1/2 ounces of citrus vodka
1/2 ounce Tuaca
3/4 ounce fresh lemon juice
1/2 ounce simple syrup (purchased or home made)
1 meringue puff
Finley grated lemon zest or lemon zest spirals
yellow edible glitter (optional)
Fill a cocktail shaker with ice. measure in the vodka, Tuaca, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a martini or other glass. Float the meringue puff on top. Sprinkle with the lemon zest or lemon spirals and yellow glitter (optional). Serve immediately and enjoy!
Home made Simple Syrup
2 parts water to 2 parts sugar. (recommend cups)
Mix the sugar and water together in small saucepan and bring to boil over medium to high heat. Let boil 1 minute then shut off and let cool! Save in a glass container or bottle at room temperature for up to 2 weeks.
Meringue (very easy)
1/4 cup granulated sugar
1/4 cup powdered sugar
2 large or 3 small egg whites only. (no yolks)
1 teaspoon of fresh lemon juice (optional)
1 tablespoon or pinch (depending on your pallet for lemon) of very finely minced lemon zest- making sure not to use any of the white part of the lemon.
Preheat oven to 250º
Mix the sugars in a bowl, and set aside. In a glass or stainless steal bowl, whip the egg whites with an electric mixer with a whip attachment on medium-high speed for 2 minutes. Add the lemon juice (optional). Keeping mixer going, slowly add the sugar mixture scraping the sides of the bowl until the mixture turns into meringue. You will be able to tell this when stiff peaks are formed then add the lemon zest. Total whipping time will be about 4 1/2 minutes.
Transfer the meringue to a pastry bag. Line a baking sheet with parchment paper and squeeze little swirls onto the baking sheet. Optional, you could also scoop dollops with a spoon. To be real creative you could also make little stars or hearts with the meringue if you use the pastry bag! It’s up to you! Be sure to space about 1 inch apart.
Bake the meringues for 40 minutes, then turn off the heat and let them cool in the oven until they are dry. About an additional hour to overnight. Once they are ready to be stored or used, pull the parchment paper back very carefully or use a metal spatula or knife as a guide.
Can be stored in an airtight container for up to 3 days depending on your climate.