Lemon Meringue Cookies Recipe {Video}

Delicious Lemon Meringue Cookies are the perfect sweet and tart treat. A great twist on the classic Meringue Cookie.

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!

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

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Lemon Meringue Cookies

Easy, delicious, fresh lemon meringue cookies are the perfect sweet treat

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 23

Calories: 31kcal

Author: Tammilee Tips

Ingredients

• 3 Egg Whites warm
• ½ Teaspoon Cream of Tartar
• ¼ Teaspoon Salt
• 1 Teaspoon Vanilla Extract
• ¾ cup White 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

Cookie Sheets

KitchenAid Mixer

Parchment Paper

Nutrition

Nutrition Facts

Lemon Meringue Cookies

Amount Per Serving

Calories 31 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 32mg1%

Potassium 30mg1%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 7g8%

Protein 1g2%

Vitamin C 5mg6%

Calcium 2mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally shared on May 6, 2013. Updated on April 11, 2020