Description
Light, crisp, and bursting with citrusy flavor, these Lemon Meringue Cookies are a delightful sweet treat with a tangy twist.
Ingredients
- 4 Egg Whites (large, room temperature)
- 1/2 teaspoon Cream of tartar
- 1/4 teaspoon Salt
- 1 cup Fine Sugar (if you use granulated run it through the food processor for a minute to make it fine)
- 1/2 – 1 teaspoon Lemon extract
Instructions
- Preheat oven to 225 degrees F.
- Place room temperature egg whites in the bowl of your mixer and using the whisk attachment beat until frothy.
- Add the cream of tartar and the salt and continue to whisk until the mixture forms soft peaks.
- Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.
- The meringue will begin to turn shiny and stiffen. Watch closely until stiff peaks form.
- Turn off the mixer and add your lemon extract. Gently fold the extract into the meringue.
- If desired, add a drop of food coloring inside the pastry bag, then pipe meringue onto a lined baking sheet.
- Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit inside until completely cool, 1-2 hours. Do not open the oven during baking or cooling!
- Serve immediately or store in an airtight container.
Notes
For best results, ensure egg whites are at room temperature and no grease touches your bowl or whisk.
Nutrition
- Serving Size: 1 cookie
- Calories: 21 kcal
- Sugar: 5 g
- Sodium: 19 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg