From Dish Jodi:
When it’s 105 degrees in LA, as it was this weekend, CLEARLY the best thing to do in your tiny kitchen with no through-breeze is BAKE. Obviously.
Luckily, this recipe calls for 275 degree oven, so it could have been worse. Our wedding is in a month and a half, and instead of the traditional wedding cake, we’re going to (with the help of our visiting relatives) make cupcakes and a selection of “family cookies” – those recipes that we grew up with and remember making and eating as children. My future grandmother-in-law (one of the coolest ladies I’ve ever met) has passed along her simple and refreshing recipe for meringues. Sweating and gulping water to keep myself cool and hydrated, I did a test run this weekend.
6 egg whites
¼ tsp. cream of tartar
2 cups sugar
1 tbsp. vinegar
1 tsp. vanilla
Grated zest of one big lime
Preheat your oven to 275 degrees and grease a couple cookie sheets.
With a mixer (if you can do this by hand you are in far better shape than I), beat the egg whites and cream of tartar til they become frothy. With the mixer running, add the sugar gradually and beat until stiff peaks form.
Add the vanilla and vinegar and beat until blended. Add the lime zest and mix gently til evenly distributed.
Drop from a spoon in inch or so piles (should look like big kisses) on the baking sheets, or, if you wanted an excuse to use fun kitchen tools as I did, pipe fun little piles with a pastry bag.
Bake until firm to the touch, but before they get toasty brown, about 30 minutes.
Cool completely and enjoy the crunchy (hopefully a little chewy on the inside) refreshing sweet bites that melt on your tongue. They will last a week or so stored in an airtight container at room temperature (unless your room is located in Los Angeles where it’s 105 degrees).