Yuzu Luxe Meringue Cookies
Chef Kathleen Douglas
Owner, Fresh Chef Experience
Star-shaped meringues make a dazzling addition to the cookie plate. Chef Douglas brightens the flavor with citrusy yuzu for a refreshing take on meringue cookies.
½ cup yuzu luxe sour blend, thawed
½ cup superfine sugar
4 extra-large egg whites, at room temperature
¼ tsp. cream of tartar
- Preheat oven to 200 F. In small saucepan over low heat, combine yuzu blend and sugar; stir to dissolve sugar completely. Increase the heat and bring mixture to a boil; boil mixture until it reaches soft-ball stage (235 to 240 F) on candy thermometer.
- Meanwhile, prepare meringue: In bowl of electric mixer, whip eggs whites on low speed until foamy. Add cream of tartar; increase speed to medium and beat until soft peaks form.
- With mixer running, pour hot yuzu syrup in a thin stream over fluffed egg whites. When all the syrup has been added, beat on high until egg whites are stiff and glossy.
- Line two baking sheets with parchment paper. Using a pastry bag fitted with a star tip, pipe meringue onto prepared sheets. Bake at 200 F. for 2 hours until crisp. Turn off oven and allow meringues to cool in oven and completely dry out, about 2 hours.
Photo courtesy of Perfect Puree of Napa Valley