 | Yuzu Luxe Sour Meringue Cookies40-60 cookies Kathleen Douglas, Owner and Executive Chef at Fresh Chef Experience in Louisville, KY |
| • | 1/2 cup The Perfect Puree Yuzu Luxe Sour blend, thawed |
| • | 1/2 cup superfine sugar |
| • | 4 extra-large egg whites, at room temperature |
| • | 1/4 tsp. cream of tartar |
| Method: | |
| 1. | Preheat oven to 200˚F. In a small saucepan over low heat, combine sugar and Yuzu Luxe Sour blend. Stir the sugar solution to dissolve the sugar completely into the Yuzu Luxe Sour syrup. Increase the heat and boil to soft-ball stage – 235 to 240 degrees on a candy thermometer. While the sugar cooks, prepare your meringue. |
| 2. | In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. When all the syrup has been added, beat on high until the egg whites are stiff and glossy. |
| 3. | Line two baking sheets with parchment paper. Using a pastry bag fitted with a star tip, pipe the meringue onto two baking sheets. Bake for 2 hours until crisp. Turn off the oven and allow meringues to cool in the oven and completely dry out about 2 hours. |