-
1
Bring a pot of water to a simmer on the stove top.
-
2
Line 2 baking sheets with parchment paper.
-
3
Place the egg whites, sugar, cream of tartar, and salt in a very clean, very dry bowl (if you have a stand mixer, use that bowl for this part) over the pot of simmering water (the water shouldnt touch the bowl).
-
4
Whisk until the sugar has dissolved and the egg whites feel warm (not hot) to the touch.
-
5
Remove from the heat and whip at medium-high speed until starting to thicken, then add the lime zest and whip until you have glossy, high peaks.
-
6
Scoop the meringue into a pastry bag (or use a resealable plastic bag and cut off one corner) and pipe 1-inch kisses onto the 2 prepared baking sheets, leaving about 1/2 inch between them.
-
7
Let sit at room temperature until a slight crust has formed on the outside, 1 to 1 1/2 hours.
-
8
Preheat the oven to 300F and position the rack in the top third of the oven.
-
9
Stack 3 baking sheets then place the baking sheet with the meringues on top of them.
-
10
Bake until the meringues feel dry, 10 to 15 minutes.
-
11
Remove the baking sheet with the meringues and repeat with the second batch.
-
12
While these are in the oven, stick together 2 of the baked meringues by lightly pressing the flat sides against one another (the inside should be soft and pillowy, almost raw-like).
-
13
Repeat with the rest of the meringues once they come out of the oven and let cool completely.
-
14
These should be eaten the day they are made.
