Since classic Cuban desserts like flan and natillas are made with egg yolks, there has to be something to do with all of the whites. Meringues are a logical and delightful solution. Eggs are officially rationed in modern Cuba, so meringues are not as common there as they once were, but at Cuban bakeries like the one at the Café Versailles Miami, they are a popular sweet to eat with a cafecito.
For a variation,
Combine the sugar,
Meanwhile, with an electric mixer, beat the egg whites at low speed until they start to become foamy. Add the cream of tartar and salt, and gradually increase the speed and beat until the whites stand in soft peaks. Stir in the vanilla.
Remove the lid from the sugar syrup and boil over medium-high heat until the temperature on a candy thermometer reaches 238°F. and a few drops of syrup drizzled into a bowl of cold water holds a soft but definite shape. Slowly pour the hot syrup through a coarse strainer into the egg whites while beating at medium speed; discard the lime zest. Continue to beat until the meringue stands in stiff peaks and the outside of the mixer bowl is barely warm to the touch, about 10 minutes.
Using a pastry bag and a
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