Merengues Ruta Maya
Whenever I think of meringues in Mexico, I think of big crunchy pillows adorned with sliced almonds and imagine my shirt filled with crumbs as I hold it in my hand, eager to reach the center that cradles little threads of chewiness. These meringues are a direct import from the French with no real adaptations. In the Mayan region (Quintana Roo, Yucatan, and Campeche) however, the meringues are a more delicate matter. They have a slightly crunchy exterior and a very soft, cottonlike interior perfumed with lime zest and sweetened with a lot of sugar. I was very curious about how these particular meringues were made and visited the home of Geny Beatriz Camal Ruiz, a candy artisan in Bacalar, Quintana Roo. Beatriz begins preparing her candies at 3:00 or 4:00 in the morning so that she is ready by 9:00 A.M. (after she has fed her children and husband, showered, and cleaned her house) to fill her cart and go to the center of Chetumal and sell her sweet treats. Geny, like many other candy makers of the region, uses lime zest to avoid an unpleasant eggy taste that often occurs because of the heat. Spoonfuls of batter are gently placed on top of an aluminum tub with a little water to prevent sticking. She then places a comal on top of the tub and hot charcoal on top of it. This way, the meringue cooks from top to bottom, leaving the center soft and seemingly uncooked. The coal provides a wonderful smoky background but does not distract from the vibrant lime zest. I tried to do these in a home kitchen with terrible results and am very grateful that Nick Malgieri, a wonderful and sweet pastry chef, was able to help me out and achieve the texture I was looking for. You will need five baking sheets for this recipe, so borrow some if you don’t have enough.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Bring a pot of water to a simmer on the stove top. Line 2 baking sheets with parchment paper.
Step 2
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 shouldn’t touch the bowl). Whisk until the sugar has dissolved and the egg whites feel warm (not hot) to the touch.
Step 3
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.
Step 4
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. Let sit at room temperature until a slight crust has formed on the outside, 1 to 1 1/2 hours.
Step 5
Preheat the oven to 300°F and position the rack in the top third of the oven.
Step 6
Stack 3 baking sheets then place the baking sheet with the meringues on top of them. Bake until the meringues feel dry, 10 to 15 minutes. Remove the baking sheet with the meringues and repeat with the second batch. 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). Repeat with the rest of the meringues once they come out of the oven and let cool completely. These should be eaten the day they are made.
