Yuzu Luxe Meringue Cookies

Menu PartDessert
Yuzu Meringues

Chef Kathleen Douglas

Owner, Fresh Chef Experience

Louisville, Ky.

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


  1. 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.
  2. 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.
  3. 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.
  4. 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

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