Lemon Meringue Cookies

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Lemon Meringue Cookies

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These easy Lemon Meringue Cookies are made from egg whites whisked into a stiff meringue and baked until they are slightly crunchy on the outside and soft in the middle.

Lemon Meringue Cookies

Lemon Meringue CookiesLemon Meringue Cookies

Lemon Meringue cookies are pretty little puffs of baked meringue that have the fresh, bright flavor of lemon. They practically melt in your mouth! Lemon Meringue Cookies are a wonderful spring and summer recipe whether you are making them for your Easter dessert, Mother’s Day brunch, or just as a light dessert for summer parties.

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If you’ve been here awhile you know that I LOVE lemon desserts like my , and this amazing . It’s a flavor that makes me think of warm, sunny days, and these pretty Lemon Meringue Cookies just look like spring to me :).

Meringue cookies, sometimes called egg white cookies, are a mixture of whipped egg whites, sugar, cream of tartar , and some kind of flavoring, whether it be vanilla, peppermint, or in the case of my Lemon Meringue Cookies, lemon. The mixture is whipped until it forms stiff peaks and then piped on a baking sheet and baked until they are dry on the outside and soft and delicate on the inside.

Lemon Meringue Cookies

Tips for How to Make Lemon Meringue Cookies:

- Always Start with a Clean Bowl – To get your egg whites to whip up into a light fluffy meringue you need to make sure there isn’t a drop of water or oil in your mixing bowl.

- Use Room Egg Whites – Temperature does make a difference when you’re making meringue. You get a fluffier meringue if you use room temperature egg whites.

- Watch Out for Egg Yolk! – Speaking of the egg whites, the littlest bit of yolk will ruin your meringue! So crack your eggs over one bowl , separate the yolk from the white !!) , and then pour the white into a separate bowl before cracking the next egg. This way if any yolk drips into the egg white as you are separating it you can throw just that egg away instead of contaminating a whole bowl of perfect egg whites.

- Use Superfine Sugar – The finer the sugar the better it dissolves in the meringue. I didn’t want to go buy super fine sugar for this recipe so I just put my regular granulated sugar in a food processor and pureed it for a minute. Works like a charm!

Lemon Meringue Cookies

- Add Flavors at the End – If you are going to add an extract to your meringues you do it at the end. Meringues are such a blank slate you can add just about any flavor you want. Vanilla extract is a classic, or you can use Lemon extract like I did for these Lemon Meringue Cookies, you can even try peppermint, or coconut. Just remember less is more. When you’re trying something new start with a small amount of extract and figure out how much you need.

- Add Color – A classic white meringue is nice but I love adding color to mine. You can drizzle just a little color down the inside of your piping bag and then add the meringue. When you pipe it out onto your baking sheet it will have streaks of color in it.

As you make your meringues and add the sugar the mixture will get glossy and begin to stiffen. Once all of the sugar is added you’ll want to test to see when the meringue is able to form stiff peaks . I turn off my mixer and use my whisk attachment to dip in the meringue and pull up. That will make peaks in the meringue, and once the peaks stay up, instead of softly falling over and losing shape, you’re good to go.

I use a or an and a to pipe my meringue on to a lined baking sheet. You can line it with parchment paper but I love my because they fit my baking sheet perfectly and are reusable.

Pipe the meringues on in small 1 1/2 inch circles and then place them in a 225 degrees F. oven to bake for 45 minutes. Then turn off the oven and leave the meringues in there to cool completely, usually about 1 – 2 hours. Some people even leave them in overnight. The important part is DO NOT OPEN THE OVEN. I know it is tempting but leave that oven closed during the entire baking and cooling process. The wait is worth it ????

Lemon Meringue Cookies

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These easy Lemon Meringue Cookies are made from egg whites whisked into a stiff meringue and baked until they are slightly crunchy on the outside and soft in the middle.

Author: Kat Jeter & Melinda Caldwell

- 4 Egg Whites large, room temperature

Lemon Meringue Cookies

- 1/2 teaspoon Cream of tartar

- 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

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 .

Lemon Meringue Cookies

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 the mixture closely and once the sugar has all been added and the meringue forms stiff peaks .

Turn off the mixer and add your lemon extract. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the extract into the meringue.

If you'd like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet.

Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!

Lemon Meringue Cookies

Serve immediately or store in an airtight container.

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First let me say…these are SOOOO pretty. I love lemon EVERYTHING. These would be perfect for Mother’s Day brunch…..maybe I can get someone to make them for me. If not, I will make them…and NOT share LOL!!

These light little cookies with bright lemon flavors are perfect for Spring! I could see these being a perfect addition to Mother’s Day brunch.

I love meringue cookies, and your tips for making them at home are great! Lemon desserts are so perfect for spring, and these little beauties would be so pretty on a tray for a spring dessert table. Love the sunny hint of yellow on the piped cookies!

Lemon Meringue Cookies

These are just so pretty, they’d look amazing on a summer birthday cake!

What fun! I haven’t had the guts to try something like this yet. It looks like something that would be on the Great British Baking Show! THey sound delicious!

Bring me anything with lemon and I love that sweet and tart combination! We are going to have to literally “whip” up a batch of these gems!

Oh my goodness, these look amazing! I’d love to eat about a million of them ???? So yummy!

These look fabulous! What a treat! Can’t wait to try your recipe!

Lemon Meringue Cookies

I can picture these lemon meringue cookies on my table for Mother’s Day. I’ll have to see if hubby will make them for me since my dessert-making son Evan is about 800 miles away… So pretty, and I know they taste amazing!

These are the cutest! And I love that you listed out your tips and tricks! This would be a fun recipe to make with my kiddos! Pinning!

So beautiful and delicate! The colors are gorgeous and I love how easy these are to make. Great recipe!

These are SO gorgeous for spring! Love the little pop of color that you’ve given them. Thanks for sharing all these tips for meringue cookie success – I need to use superfine sugar more often in the kitchen!

These dainty cookies are so gorgeous, I love your detailed instructions on how to make them. I have always wanted to make them so this will be my first attempt.

Lemon Meringue Cookies

I made these last night and they are perfect!! I had castor sugar so that is the fine sugar that I used. The only change I made was using real lemon juice. I’m not sure exact measurement of juice, but I had squeezed half of a medium sized lemon. The end result was a nice lemony meringue. I will definitely make these again!

Great Leslie! It’s probably a tablespoon of fresh lemon juice.

Thanks so much for sharing – I was wondering if it would work with lemon juice! ????

I actually made these but used icing sugar which was a mistake. I am any case, they look gorgeous but the taste is not the best. I will try to make them with powdered sugar. Thanks for the recipes.

How long can you store the lemon meringue cookies, and should it be room temp or refrigerated?

Lemon Meringue Cookies

Very nice cookie. I used 1/2 tsp lemon extract ad 1/2 tsp vanilla extract. Followed the guidelines for making meringue. I ate a lot of it before I even made the cookies. I will make these again. I wonder if you can freeze meringue cookies, does any one know?

Thank you for letting us know. I will make sure to share it with other readers!

Have you ever tried using a sugar substitute? How did it turn out?

I want to use Swerve instead of sugar.. do I use the same amount?

Honestly I have never tried it with sugar substitute so I’m not certain how much you would use or even if it will work the same way.

Lemon Meringue Cookies

Going to give this a try tonight. One thing I noticed is that you said to preheat oven to 250 but further I to the recipe you say to bake at 225. Was wondering which one to bake at ????

Thank you for noticing that! It is 225. I have updated the recipe!

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