lemon meringue cookies
Delicate, crisp lemon meringue cookies are packed with fresh lemon zest and juice for the most authentic flavor. Sweet, airy and bright!
- Prep Time: 20 minutes
- Cook Time: 1 1/2 hours
- Total Time: 0 hours
- Yield: 80 small meringue cookies
- Category: Cookie
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 egg whites, room temperature
- 1/4 tsp cream of tartar
- 1 tsp fresh squeezed lemon juice
- 1/8 tsp fine salt
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- zest of 2 lemons (about 1 tbsp, packed), finely grated
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 225°F. Line 2 baking sheets with parchment paper. Prep piping bag with a large star or circle tip, if using.
- In the bowl of an electric mixer fitted with a whisk attachment, combine egg whites, cream of tartar, lemon juice and salt. Alternatively, use a clean metal bowl and a hand mixer. Beat on medium speed until soft peaks form, 2- 3 minutes. Increase speed to medium-high and gradually add sugar, a tablespoon at a time, until egg whites are stiff and glossy.
- Fold in vanilla extract and zest. Sift powdered sugar over top and gently fold in until mostly mixed.
- Transfer meringue to the prepared pastry bag. Pipe meringue cookies onto prepared sheet pans, keeping them about 1 1/2 inches apart. Alternatively, drop cookies on the sheet by the tablespoon.
- Bake for about 1 1/2 hours, until firm and not sticky, then turn off oven and let cookies cool in the unopened oven for another 1 1/2- 2 hours.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 8.5
- Sugar: 1.9g
- Sodium: 6.3mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 0mg
Find it online: https://www.withspice.com/blog/lemon-meringue-cookies/