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Lemon Meringues

Lemon meringues are light and airy with a slightly crispy outside and melt-in-your-mouth soft inside. They're made from whipped egg whites, sugar, cream of tartar, and lemon extract and are a delightful summer treat!

Prep Time
10 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 36 meringues
Calories: 12 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 large egg whites room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup white sugar
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon lemon extract
  • yellow gel food coloring optional

Instructions

    Cup of Yum
  1. Preheat oven to 275° F and line two baking sheets with parchment paper or a silicon mat.
  2. In a large mixing bowl, add the egg whites and beat with an electric mixing on medium-low speed for about 30 seconds.
  3. (You can also use the bowl of a stand mixer fitted with the paddle attachment).
  4. Add in the cream of tartar and continue blending on medium-low speed.
  5. Gradually add in the white sugar one tablespoon at a time.
  6. Once all of the sugar has been added and mixed in, increase the speed to medium speed and beat for about 3 minutes or until the meringue forms stiff peaks.
  7. Once the meringue is holding stiff peaks, add the lemon zest and lemon extract and blend on low speed for about 15 seconds just until combined.
  8. (Optional) For making yellow stripes on the meringues, use a small spatula or food brush and "paint" four vertical lines of gel food coloring on the inside of a disposable piping bag.
  9. Carefully fill the bag with meringue, trying not to smudge the food coloring lines as much as possible.
  10. Use a round or star tip, pipe 1” meringues onto the prepared baking sheet, making sure they are at least 1” apart.
  11. Bake the meringues for 50-55 minutes or until they are dry and crisp.
  12. Then open the oven door, turn off the oven, and allow the meringues to cool to room temperature in the oven. (do not skip this step!

Notes

  • Store in an airtight container at room temperature for up 4-5 days.
  • Be sure the egg whites are room temperature so they’ll hold as much air as possible. Cold egg whites will not whip to the same volume.
  • Do not use lemon juice in these meringues. The liquid will make the egg whites destabilize.

Nutrition Information

Serving 1meringue Calories 12kcal (1%) Carbohydrates 3g (1%) Protein 0.2g (0%) Fat 0.01g (0%) Sodium 3mg (0%) Potassium 6mg (0%) Sugar 3g (6%) Calcium 0.2mg (0%) Iron 0.004mg (0%)

Nutrition Facts

Serving: 36meringues

Amount Per Serving

Calories 12

% Daily Value*

Serving 1meringue
Calories 12kcal 1%
Carbohydrates 3g 1%
Protein 0.2g 0%
Fat 0.01g 0%
Sodium 3mg 0%
Potassium 6mg 0%
Sugar 3g 6%
Calcium 0.2mg 0%
Iron 0.004mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.