Merengues Ruta Maya

• 3 egg whites, at room temperature
• 2/3 cup sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon freshly grated lime zest

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.

egg whites, sugar, cream of tartar, salt, lime zest

Taken from www.epicurious.com/recipes/food/views/merengues-ruta-maya-384156 (may not work)