These Lemon Meringues Are Citrusy Perfection
Make delicious lemon meringues with simple ingredients! These cookies are delicate and crisp, with a soft inside. You’ll love this recipe.
This is a recipe I’m very excited to share. Why? Because today I’m giving you a cheat. You’re about to feel like a gourmet chef with this delicious lemon meringues recipe!
If you’ve never tried making meringue cookies before, you’ve come to the right place.
With just six simple ingredients, you’re about to create something that’s going to wow your taste buds and probably get you a bunch of “oohs” and “aahs” from your family and friends.
These cookies are the perfect blend of tart lemon and sweet, airy meringue, coming together in a little piece of confectionery art.
Now, let’s talk about why lemon meringue cookies are a must-try. Firstly, they’re a fun twist on the classic lemon meringue pie. They have all the flavors you love, but in a bite-sized form that’s perfect for snacking or sharing.
Secondly, they’re incredibly versatile. Want to add a sprinkle of zest for extra tang? Go for it. Feeling adventurous? Drizzle them with a bit of dark chocolate. The possibilities are endless.
So, let’s get baking! Put on your favorite apron, play some music, and let’s fill your kitchen with the irresistible aroma of lemon and meringue.
Making perfect meringues can be a bit tricky, but with practice, you can achieve those light and airy treats. Here’s what you’ll need for these lemon meringue cookies.
Ingredients
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon pure lemon extract
- Yellow gel food coloring, optional
Meringues are sensitive to moisture, so avoid making them on humid days. Store them in an airtight container to maintain their texture.
These will last for up to 2 weeks when stored at room temperature in an airtight container, with parchment between the layers.
They can also be frozen for up to 3 months in a parchment-lined airtight container. Get the printable recipe for this dessert below:
Lemon Meringues
Equipment
- Spatula small
Ingredients
- 2 egg white(s) large, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon pure lemon extract
- gel food coloring yellow, optional
Instructions
- Preheat your oven to 275 F and line two baking sheets with parchment paper or silpat mats.
- Add the egg whites to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until the egg whites become frothy; about 30 seconds. Add the cream of tartar and continue mixing on medium-low speed.
- Slowly add the granulated sugar, about one tablespoon at a time. Once all of the sugar has been incorporated, turn the mixer to medium speed and beat until the meringue holds stiff peaks; about 3 minutes.
- Once the meringue holds stiff peaks, add the lemon zest and lemon extract and mix just until combined; about 15 seconds on low speed.
- If you want the meringues to have yellow stripes, use a small spatula or food brush to paint four vertical lines of gel food coloring on the inside of a disposable piping bag fitted with a round or star tip.
- Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible.
- Pipe 1” meringues on to the prepared baking sheet, making sure to pipe them at least 1” apart.
- Bake the meringues for 50-55 minutes or until they are dry and crisp.
- Open the oven door, turn off the oven, and allow the meringues to cool to room temperature.
Notes
Nutrition
What did you think of this dessert? Let me know in the comments! Want more spring and Easter recipes? Check out these posts:
