As our new normal is being redefined due to the COVID-19 pandemic, we at Bhumi Growers would like to spread some #citruscheer. Send us some quick citrus recipes, ways to preserve citruses, citrus tips for those at home, a beautiful citrus photograph, or simply a citrus joke. Anything that will bring a smile to the citrus community. Tag us on Instagram @yuzu_lemons or send it to us on firstname.lastname@example.org
As a family, we cannot resist the fragrance of freshly harvested citrus and begin cooking baking or preserving at the first chance we get. Over time, the Yuzu Meringue Cookies recipe has become a mainstay on our fridge door. This standard meringue recipe is slightly modified to be more Yuzu forward.
These bite-sized bursts of Yuzu are great by themselves or with whipped cream. You can try this at home with any citrus available to you.
In December, we were guests of Chef Spike Gjerde of Woodberry Kitchen on the Heritage Radio Network podcast Origins: A Speaker Series Episode 31: Citrus...Local? YES!
on the Heritage Radio network. Our daughter used this recipe to make Yuzu Meringue Cookies that were served to the attending dinner guests.
YUZU MERINGUE COOKIES
3 Egg Whites, room temperature
¼ tsp yuzu juice – in place of cream of tartar
1/8 tsp salt
2/3 cups sugar
1 ½ tsp yuzu zest
1 tsp yuzu juice
1/8 tsp vanilla extract
Beat egg whites in the bowl of a stand mixer until foamy
Add Lemon Juice (in place of cream of tartar) and Salt.
Continue to beat SLOWLY adding sugar
Turn mixer to high speed and beat until stiff peaks form
With a spatula gently fold in lemon juice, zest and vanilla
Add coloring if desired, fill the piping bag with and begin pipping 1-inch cookies on the sheet
Bake for 2 hours at 200 degrees
Let cookies cool on the cooling rack
Tip: When kept on the kitchen counter and these Yuzu Meringue Cookies tend to disappear.