Lemon Meringues

Learn how to make lemon meringue cookies with the best flavor and texture! You're going to love this recipe.

Course Dessert

Cuisine French

Keyword lemon meringue cookie recipe, lemon meringue cookies, lemon meringue cookies with lemon juice, lemon meringue kisses, lemon meringues, lemon meringues recipe

Prep Time 20

Cook Time 1

Cool Time 1

Total Time 2 20

Servings meringues

Calories 12kcal

Equipment

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

Transfer the cooled meringues to an airtight container at store at room temperature for up to five days.

Nutrition