Comments on: Lemon-Lavender Meringue Tarts

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Mon, 27 May 2024 18:03:38 +0000

In reply to Caroline Cunningham. Hi Caroline! So glad you enjoy the recipe. There are endless ways to make meringues. The changes in recipe or baking method will change the texture of the end result. They are all great. If Zoë wants a softer interior she uses the pavlova recipe. Cheers!

By: Caroline Cunningham

Caroline Cunningham — Mon, 27 May 2024 13:50:16 +0000

Zoe – Love this recipe. They were petite and yummy. The question I have is when you made these with the French baker, you used cornstarch and a bit of vinegar, more like your big tutu pavlova (which I made and is so pretty). Which is a better approach? When would you choose one over the other?

By: zoe

zoe — Sat, 30 Apr 2016 13:53:59 +0000

In reply to Sabine.

Hi Sabine,

So glad you found the site on Pinterest!

Cheers, Zoë

By: Sabine

Sabine — Sat, 30 Apr 2016 10:28:47 +0000

I found these on Pinterest and was mesmerized (as 10k+ other people :-)). Camouflaged as beautiful poached eggs, these meringues couldn´t be prettier!

By: Tasneem

Tasneem — Thu, 26 Nov 2015 14:22:36 +0000

Would you say the meringue you used is more creamy than frothy? I’m looking for a creamy meringue recipe for lemon meringue pie

By: zoe

zoe — Fri, 08 May 2015 15:51:57 +0000

In reply to Jackie.

Thank you Jackie,

I am thrilled you made them and enjoyed them!

Cheers, Zoë

By: Jackie

Jackie — Thu, 30 Apr 2015 22:31:52 +0000

i don’t normally post but I had to sing it from the roof tops. I normally make meringue the French way which is hit or miss with me, but this way was not hard at all and they came out AMAZING! I am so excited to take them to my pot luck. Thank you for the original post!

By: Veronica

Veronica — Sun, 19 Apr 2015 10:13:48 +0000

By far my best meringues ever.

By: Amber

Amber — Sat, 04 Apr 2015 21:31:58 +0000

Do you recommend refrigerating the leftovers or are they ok on the counterop?

By: zoe

zoe — Mon, 16 Jun 2014 19:10:25 +0000

In reply to Heidi.

Hi Heidi,

It depends on how large you make the meringues. I got about 30 2-inch meringues and enough curd to fill them, plus more to enjoy on toast!

Thanks, Zoë