Lemon Meringue Cookies
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
40
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Calories
21 kcal
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Course
Dessert
Lemon Meringue Cookies
Description
Lemon Meringue Cookies rely on whipped egg whites stabilized by cream of tartar and carefully incorporated sugar to achieve their characteristic stiff peaks. The addition of salt balances the sweetness, while lemon extract infuses a citrus note that distinguishes these meringues with a tart flavor.
During baking at a low temperature, the meringue dries out gently without browning much, preserving its crisp shell and tender center. The careful addition of sugar ensures a shiny, stiff meringue that holds its shape well. Optional food coloring can add a visual touch but is not necessary for flavor or texture.
These cookies are best served fresh and can complement tea or light desserts. They provide a delicate texture that contrasts well with richer sweets or can be enjoyed on their own for a refreshing treat.
Ingredients
- 4 egg large, room temperature, white
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar if you use granulated run it through the food processor for a minute to make it fine, fine
- 1/2 - 1 teaspoon lemon extract
Instructions
- Preheat oven to 225 degrees F.
- Place room temperature egg whites in the bowl of your mixer and using the whisk attachment beat until frothy.
- Add the cream of tartar and the salt and continue to whisk until the mixture forms soft peaks (when you pull the whisk out the mixture comes up into a peak that falls over and doesn't hold it's shape).
- Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.
- The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it's shape).
- Turn off the mixer and add your lemon extract. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the extract into the meringue.
- If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet.
- Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!
- Serve immediately or store in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Serving | 1meringue cookie | |
| Calories | 21kcal | 1% |
| Carbohydrates | 5g | 2% |
| Sodium | 19mg | 1% |
| Potassium | 11mg | 0% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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