A few weeks ago I made Starbucks Coffee Meringue Cookies and they turned out great. I decided to take that recipe and make some adaptations to create Lemon Meringue Cookies
I have to confess that the first time I made Meringue Cookies I was so scared! For some reason I was freaked out that I would not be able to get the stiff white peaks that they talk about on the food shows and would have lumpy yucky cookies. Thankfully I conquered my fears and tried making meringue cookies. I am not sure my waistline is happy that I learned how to make these amazing cookies but my taste buds certainly are.
Lemon Meringue Cookies
3 egg whites, warm
1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
3/4 cup sugar
Zest of 2 lemons
Preheat oven to 275. Line cookie sheets with parchment paper
In a stand mixer bowl combine egg whites, cream of tartar, salt and vanilla. Beat until they stand in soft peaks
Stir sugar and lemon zest together in a clean dry bowl.
Slowly add the sugar/lemon zest mixture to the egg mixture 1 spoonful at a time while continuing to beat the mixture.
Once everything is fully incorporated and the mixture forms stiff peaks shape the meringue on the parchment paper. You can pipe the mixture or use a spoon to drop it on the parchment.
Bake for 30 minutes then turn the oven off. Leave meringue cookies in the oven overnight or for a few hours to make sure they are fully dry.
Cool completely before storing