Kaffir limes used to make kaffir lime meringues… Mmm. There is something about French meringues that feels decadent, luxurious and utterly pleasurable. When you add the bright, floral note of kaffir lime, the result is heavenly. Try these meringues on their own with coffee or tea, or use them as an element in a larger dessert.
I adore the name “kaffir lime.” Saying it brings back memories of traveling through Myanmar, Cambodia and Thailand. These fragrant limes are ubiquitous across Southeast Asia, perfuming markets and streets with their intensely aromatic rind. Back in Paris, cutting into a kaffir lime instantly transports us back to those places and flavors.
Right now we’re preparing a series of posts inspired by recent travels. Over the next weeks we’ll share moments from our sailing trip along the South of France, the colorful cliffs and villages of Cinque Terre in Italy, and the wild beauty of Corsica. We’ll publish travel photos, highlight favorite local dishes, include recipes inspired by the journey, and offer practical tips for cooking on a sailboat. After that, we’ll return to our unforgettable month in Myanmar, Cambodia and Thailand.
We took thousands of photos during those weeks away and are delighted to sift through them, revisit highlights, and share the memories that matter most. In September we’ll focus on that life-changing trip: the people we met, the foods we fell in love with, and specific places that linger in our minds. Myanmar, in particular, felt like a place preserved in time — quiet, authentic and deeply moving.
This is the old city of Bagan, Myanmar during the magical moment in the day when it’s time to feed the goats and they all surround the temples.
Which brings me back to kaffir limes and our kaffir lime meringues…
Can you find kaffir limes where you live? They are increasingly available around the world, and although organic produce can be pricier, a little goes a long way. The zest — or powdered dried kaffir lime peel — adds a distinctive floral, citrusy perfume that lifts both sweet and savory dishes.
How can you use kaffir limes? The possibilities are many: a splash in sparkling water gives an instant refreshment, they brighten dressings and marinades, and their aromatic zest works beautifully in desserts that call for lime or lemon. Their exotic character is subtle but transformative.
We made these delicate kaffir lime meringues as part of another dessert (a full recipe will follow soon), but they’re equally delicious on their own. The meringues are sweet without being cloying, crisp on the outside and tender within. In France, you’ll often find children snacking on large crunchy meringues as an afternoon goûter; these kaffir lime versions will be a hit with grown-ups and kids alike.
We hope you’ll try making these airy confections in your kitchen and tell us how they turn out. Hearing from readers and seeing how recipes are enjoyed in different homes is one of the best parts of sharing our cooking adventures.
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Kaffir lime meringues
- Author: Alix and Hugo
- Total Time: 1 hour 30 mins
- Yield: 10 small meringues
Description
Light French-style meringues infused with the heady, floral zest of kaffir lime. Crisp outside, slightly tender inside, and delicately fragrant — perfect as a simple treat or a component in a composed dessert.
Ingredients
- 2 egg whites
- 55 g caster sugar
- 55 g powdered sugar
- 1 pinch of salt
- 1 pinch of powdered kaffir lime or finely grated fresh kaffir lime zest
Instructions
- Preheat your oven to 100°C (212°F).
- Place the egg whites, a pinch of salt and the kaffir lime zest or powder in the bowl of a stand mixer. Start whisking at low speed and increase the speed gradually every 30 seconds.
- When the mixture becomes opaque and begins to form soft peaks, increase to the mixer’s highest speed. Add the caster sugar in three additions, waiting about five seconds between each addition so the sugar incorporates smoothly.
- Add the powdered sugar in three additions, again waiting a few seconds between each addition.
- Whisk for another minute to ensure a glossy, stable meringue, then stop.
- Transfer the meringue to a piping bag fitted with a large round tip.
- Pipe rounds of meringue onto a baking sheet lined with parchment paper, leaving space between each.
- Bake in the preheated oven for 1 hour, until the meringues are dry to the touch and can be lifted cleanly from the paper.
- Turn off the oven and let the meringues sit inside for an additional 20 minutes to cool gradually — this helps prevent cracking and ensures a crisp exterior.
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Category: Dessert
- Cuisine: French