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Lemon Meringue Cookies

Lemon Meringue Cookies recipe image
These Lemon Meringue Cookies are a delicate treat that balances the sharp brightness of fresh lemon zest with the sweet, crisp texture of classic meringue. Made with just egg whites, sugar, and a touch of cream of tartar, these cookies are naturally gluten-free and incredibly light. The low and slow baking process ensures they remain crisp on the outside while retaining a slightly chewy interior. Perfect for tea time, holiday gift boxes, or as a sophisticated addition to a dessert platter, these cookies showcase the elegance of simple ingredients. They are best enjoyed when stored properly to maintain their crispness, making them a wonderful make-ahead option for gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 19.5
Dietary: Gluten-free, Vegetarian
Description
These Lemon Meringue Cookies are a delicate treat that balances the sharp brightness of fresh lemon zest with the sweet, crisp texture of classic meringue. Made with just egg whites, sugar, and a touch of cream of tartar, these cookies are naturally gluten-free and incredibly light. The low and slow baking process ensures they remain crisp on the outside while retaining a slightly chewy interior. Perfect for tea time, holiday gift boxes, or as a sophisticated addition to a dessert platter, these cookies showcase the elegance of simple ingredients. They are best enjoyed when stored properly to maintain their crispness, making them a wonderful make-ahead option for gatherings.
Ingredients
  • 3 Large Egg whites, at room temperature
  • 1/4 tsp Cream of tartar
  • 6 tbsp Granulated sugar
  • 1 tbsp Grated lemon zest
Directions
  1. 1
    Preheat oven to 250&# 194;°F (120ðC).
  2. 2
    Line two baking sheets with parchment paper.
  3. 3
    In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until foamy.
  4. 4
    Add cream of tartar and beat on high speed until soft peaks form.
  5. 5
    Gradually add sugar, one tablespoon at a time, beating continuously until stiff, shiny peaks form.
  6. 6
    Gently fold in the lemon zest until evenly distributed.
  7. 7
    Drop the meringue mixture by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
  8. 8
    Bake for 1 hour.
  9. 9
    Turn off the oven and leave the cookies inside with the door closed for an additional 1 hour to dry out.
  10. 10
    Remove cookies from the oven and let them cool completely on the baking sheets before transferring to wire racks.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 19.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 62.2mg3%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. Keep them in a dry place to maintain crispness.

Success Tip: Ensure all utensils and bowls are completely free of fat residue, as any trace of yolk or oil can prevent the egg whites from whipping properly.

Weather: Meringues are sensitive to humidity. For best results, bake on a dry day with low humidity.

Freezing Whites: You can freeze extra egg whites for later use. Thaw them in the refrigerator and bring to room temperature before whipping.

Variations: Other citrus zests, such as orange or lime, can be substituted for lemon to vary the flavor profile.

Scaling: This recipe can be doubled or tripled easily.

Keywords: lemon, meringue, cookies, egg whites, dessert, gluten-free, baking, crisp, citrus, light, tea time, holiday, zest, sweet, tart
Read it online: https://www.chefs-mate.com/recipe/lemon-meringue-cookies/