Description
Lemon Meringue Cookies are delicate, airy bites that melt in your mouth with crisp, tender meringue and a pop of bright lemon flavor—perfect for gifting, tea time, or anytime you want a burst of sunshine in a bite!
Ingredients
- 3 large egg whites (room temperature)
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- Zest of 1 lemon (finely grated)
- A pinch of salt
- Yellow gel food coloring (optional, a few drops)
Instructions
- Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Wipe a mixing bowl and beaters with lemon juice or vinegar to ensure they’re completely grease-free.
- Beat egg whites on medium speed until frothy, then add cream of tartar and salt. Continue to soft peaks.
- With the mixer on medium, slowly add sugar one tablespoon at a time until glossy stiff peaks form (~3–4 minutes).
- Gently fold in lemon zest, vanilla, and food coloring (if using), taking care not to deflate.
- Transfer meringue to a piping bag (large star or round tip) and pipe 1‑inch mounds about 1 inch apart. Alternatively, use two spoons for dollops.
- Bake for 60 minutes at 225°F without opening the oven. Then turn oven off and leave cookies inside to cool completely (~1 hour).
Notes
- Ensure all equipment is spotless—no grease tolerated!
- Fold gently to maintain fluffy texture.
- Use fresh zest—not bottled—for true lemon brightness.
- Store in an airtight container at room temperature; avoid humidity.
- To refresh slightly softened cookies, bake at 200°F for 10–15 minutes until crisp again.
