Lemon Meringue Cookies
Lemon meringue cookies are light, airy, and melt-in-your-mouth treats bursting with a tangy lemon flavor. Made from whipped egg whites, sugar, and lemon extract, these crisp-on-the-outside, soft-on-the-inside cookies are a perfect spring or summer delight. They are naturally gluten-free and low in calories, making them a guilt-free indulgence. Whether for a festive occasion or a simple sweet craving, these elegant cookies will impress with their delicate texture and zesty twist.
Equipment
- Mixing Bowls – Clean and dry to prevent any oil or water from affecting the meringue.
- Electric Mixer (Hand or Stand Mixer) – Essential for whipping egg whites to stiff peaks.
- Measuring Cups & Spoons – For precise ingredient measurements
- Piping Bag with Star Tip – For shaping the cookies into elegant swirls.
- Baking Sheet – Lined with parchment paper for even baking.
- Spatula – For gently folding in the lemon extract without deflating the meringue.
- Oven – Preheated to 225°F (110°C) for slow, gentle baking.
- Cooling Rack – To allow cookies to set properly after baking.
- Silicone or Parchment Paper – To prevent sticking and ensure easy removal.
Ingredients
- Meringue Base:
- 4 large egg whites room temperature
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon lemon extract
- 2-3 drops yellow food coloring optional
- Optional Garnishes:
- Lemon zest for extra flavor
- Drizzle of white chocolate
- Sprinkles or edible glitter for decoration
Instructions
- Prepare the Egg Whites:
- Separate egg whites from yolks carefully, ensuring no yolk gets into the whites.
- Let the egg whites sit at room temperature for 30 minutes for better whipping.
- Whip the Egg Whites:
- In a clean, dry bowl, beat egg whites on medium speed until frothy.
- Add cream of tartar and salt, then continue beating until soft peaks form.
- Incorporate Sugar Gradually:
- Add sugar one tablespoon at a time, allowing it to dissolve completely before adding more.
- Beat until stiff, glossy peaks form. This process takes about 8-10 minutes.
- Add Flavoring & Color:
- Gently fold in the lemon extract.
- If using food coloring, brush a few streaks inside the piping bag before adding meringue.
- Pipe the Meringue:
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Transfer meringue to a piping bag fitted with a star tip. Pipe small swirls onto the baking sheet.
- Bake & Cool:
- Bake for 45 minutes until the cookies are firm and dry.
- Turn off the oven and leave cookies inside for 1-2 hours to cool completely.
- Serve & Store:
- Enjoy immediately or store in an airtight container at room temperature for up to 2 weeks.
Notes
Avoid humidity! Meringue cookies absorb moisture, so store them in a dry, airtight container.
For variations, swap lemon extract for orange or lime extract for different citrus flavors.
For a decorative touch, drizzle melted white chocolate or sandwich two cookies with lemon curd.
These cookies are a delightful combination of light, sweet, and tangy—a perfect treat for any occasion!
For variations, swap lemon extract for orange or lime extract for different citrus flavors.
For a decorative touch, drizzle melted white chocolate or sandwich two cookies with lemon curd.
These cookies are a delightful combination of light, sweet, and tangy—a perfect treat for any occasion!