Helen’s Sparkly Sweet & Tangy Meringues

From 1896 Indiana farmhouse to modern kitchens: the Midwest recipe trending with crispy meringues and tangy lime filling

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The Midwest has become a national focus recently, thanks to the attention sparked by Tim Walz’s involvement as the Democratic Party’s vice presidential nominee in the 2024 United States presidential election. This spotlight has brought newfound celebrity and interest to the region. As a nod to my own Midwestern roots, highlighted by a 2023 survey including my family’s native states—Missouri, Wisconsin, Nebraska, and Indiana—I decided to revisit my Great-Grandmother’s Recipe Book. I chose a recipe that feels particularly emblematic: Meringues with Lime Filling. This recipe, friendly and down-to-earth, comes from a woman who grew up on a farm, spending her days seeking out fresh ingredients and preparing food for her family—a true creation from America’s Heartland, perfected over a century ago.

Helen Wissel (Mom’s Carnes)

Born in 1896 in Fayette County, Indiana, Helen grew up on a farm and later moved with her family to Delaware County. She settled in Richmond in her late 30s and lived there until her passing in 1979.

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Baking meringues requires finesse, especially when it’s humid. Indiana gets its fair share of humidity. The state has spectacular thunder and lightning shows. They are fun to watch, but make you feel like you just took a hot shower.

The Barefoot Contessa offers this workaround: Prepare the meringues in advance, on a low-humidity day, and store them in an airtight container until ready to serve.

Mom Carnes must have perfected her style over time, especially considering the unique climate challenges of Indiana. She refined her tricks to ensure her meringues came out crispy and chewy, even in humid weather—a testament to adapting recipes through local experience. The trick when baking is to know your environment. I bake better by the ocean. It’s where I was born and where I grew up. Similarly, my Great-Grandmother baked meringues successfully because she knew her surroundings, her land, her home, making this recipe a true reflection of its Midwestern context.

Helen’s Sparkly Sweet & Tangy Meringues

Sparkly white, crisp, and chewy meringues are a favorite of many. Easy to make, you can bake them regularly and enjoy them often. They’re also a wonderful host to whipped creams, fillings, spreads, and fresh fruits.

Serves 6 | Prep time 5 min. | Cooking time: 60 min.

Ingredients

• 3 egg whites

• 1/4 tsp. cream of tartar

• 1/8 tsp. salt

• 3/4 cup superfine sugar

Directions

Prep

1. Preheat the oven to 275ºF.

2. Remove eggs from the fridge so they can come to room temperature, then separate the whites from the yolks into separate bowls. Set the bowl of egg yolks aside for later use in the lime cream.

3. Measure out cream of tartar, salt, and sugar.

4. If you don’t have superfine sugar in your pantry, you can make your own. Measure out a cup of cane sugar and add it to a food processor. Cover with a towel and process for 1 to 2 minutes. Wait 20-30 seconds, then tap the top and sides of the food processor, then remove the towel. Store it in an airtight container.

5. Cover a 13 x 18 in. sheet pan with parchment paper.

Cook

1. Place egg whites in the bowl of a mixer and beat on low until foamy.

2. Add the cream of tartar and salt, and continue mixing until firm but not wet.

3. Continue beating, gradually adding the sugar, 1/4 cup at a time. Keep beating on low until very stiff, about 5 minutes. Check to make sure the sugar is dissolved by rubbing a small amount between your fingers. If you can still feel the sugar grains, keep beating until dissolved.

4. Drop a large spoonful of mix onto the parchment paper in 6 mounds, about 3 inches in diameter. Make a 2-inch depression in the center.

5. Place the sheet pan in the oven and reduce the temperature to 250ºF to help prevent the meringues from browning. Bake for 1 hour, then turn off the oven and leave the meringues in until they are completely cool, about 2 hours.

Lime Cream

Tangy and tart, fruity green limes deliver a mere second of surprise and joy, and suddenly a soft, creamy pillow oozes into your mouth, softening the punch.

Makes 6

Ingredients

• 3 egg yolks

• 1/4 cup sugar

• 1/2 tsp. lime zest

• 4 tbsp. lime juice

• 1 cup heavy whipped cream

• peaches, strawberries, blueberries, or your favorite seasonal fruit

Directions

Prep

1. Measure out your sugar.

2. Zest 2 limes and squeeze 4 limes for juice

3. You will need a double boiler to make this filling. If you don’t have one, you can use a saucepan with a heat-safe glass or metal bowl.

Cook

1. Fill a double boiler bottom or saucepan with water and place it on the stovetop. Bring to a boil, then reduce to a simmer.

2. Place the double boiler insert or heat-safe glass or metal bowl over the double boiler bottom or saucepan. Add the eggs and whisk until foamy, then add the sugar and lime juice.

3. Stir frequently, until thick, about 15 minutes. Remove from the heat, then mix in the lime zest.

4. Cover the surface with plastic wrap, then refrigerate to cool.

5. Let it sit for 30 minutes before serving, and remove the cooled lime mixture from the fridge so it can come to room temperature.

6. Clean and slice peaches, strawberries, blueberries, or your favorite seasonal fruit, then set them aside.

7. Then, using a mixer, whip heavy cream on low until stiff, about 5 minutes.

8. Fold half your whipped cream into the cooled lime mixture, then fold in the other half until incorporated. Fold until smooth.

Serve/Store

• Place one of your meringues on a plate, then dollop a spoonful of lime cream on top or to the side, add fruit, and dive in.

• Store in an airtight container in the fridge for up to 5 days.

Enjoy your meringues with a glass of Prosecco!

Helen's Sparkly Sweet & Tangy Meringues

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