Prepare to embark on a culinary journey that will transport your taste buds to the charming patisseries of France with these irresistible Citrus and Banana Meringues. Imagine delicate, cloud-like meringues kissed with vibrant citrus zest and adorned with sweet banana slices - a dessert so elegant and light, it practically floats off your plate! Whether you're a baking novice or a seasoned pastry chef, these meringues promise to impress and delight with their perfect balance of crisp texture and bright, refreshing flavors.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 ripe banana, sliced
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper, ensuring the surface is clean and dry.
- Separate egg whites carefully, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes, which helps create more volume when whipping.
- Using a clean, dry electric mixer with a whisk attachment, begin beating egg whites on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, increasing mixer speed to high. Continue beating until stiff, glossy peaks form and sugar is completely dissolved.
- Gently fold in vanilla extract, lemon juice, orange zest, and lemon zest using a spatula, maintaining the meringue's light and airy texture.
- Transfer meringue mixture to a piping bag fitted with a large star tip. Pipe 3-inch circular shapes onto prepared baking sheets, leaving space between each meringue.
- Place thin banana slices decoratively on top of each meringue, gently pressing them into the mixture.
- Bake in the preheated oven for 60 minutes, or until meringues are crisp on the outside and pale golden.
- Turn off oven and leave meringues inside with door slightly ajar to cool completely, which helps prevent cracking.
- Once cooled, carefully remove meringues from parchment paper and store in an airtight container at room temperature for up to 3 days.
Tips
- • Ensure your mixing bowl and whisk are completely clean and grease-free - even a tiny bit of fat can prevent egg whites from whipping properly. • Room temperature egg whites create more volume, so let them sit out for about 30 minutes before beating. • Add sugar gradually and beat on high speed to create stable, glossy peaks. • Use a low, slow oven temperature to dry out meringues without browning them. • Leave meringues in the turned-off oven with the door slightly ajar to cool completely and prevent cracking. • Store in an airtight container to maintain their delicate, crisp texture. • For best results, make meringues on a dry, low-humidity day.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: 2g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
