Delicious Lemon Meringue Cookies are the perfect sweet and tart treat. A great twist on the classic Meringue Cookie.
Contents
Lemon Meringue Cookies
I love Meringue cookies! I mean truly hearts and flowers love them! I also love Lemon Meringue Pie so I thought why not combine both of these loves and create Lemon Meringue Cookies Recipe!
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.
These are such a great spring flavor! So good and honestly pretty easy to make once you get the peaks forming with the egg whites.
Just remember to slowly add in the sugar. If you dump the sugar in all at once you can breakdown the air that you worked so hard to get into the egg whites. You want to get the sugar evenly spread into the egg whites while maintaining the air in them.
Ingredients
- Egg whites
- Cream of tartar
- Salt
- Vanilla extract
- Sugar
- Lemons
Great Lemon recipes
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
Lemon Meringue Cookies
Ingredients
- 3 egg whites warm
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp vanilla extract
- ¾ cup sugar
- 2 lemons Zest
Instructions
- 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
Nutrition
Recipe originally shared on May 6, 2013. Updated on April 11, 2020
You might also like......
2 Ingredient Pineapple Angel Food Cake Recipe {Video}
Copy Cat Olive Garden Lemon Cream Cake Recipe {Video}
2 Ingredient Mandarin Orange Angel Food Cake {Video}
Easy 2 Ingredient Lemon Bars Recipe {Video}
Lemon Sugar Cookies Recipe
Frosted Pineapple Cookies
Apricot Cookies
Coconut Pineapple Drop Cookies
Crock Pot Peach Cobbler Recipe {Video}
Crock Pot Peach Crumble
Stephanie
Yum! These look incredible! I pinned so that I can attempt to make these later!