Lemon Meringue Cookies
Delightfully light and bursting with citrusy flavor, these Lemon Meringue Cookies are a sweet treat that practically melts in your mouth. Made with just a handful of simple ingredients like fluffy egg whites, zesty lemon, and a touch of cream of tartar, these cookies offer the perfect balance of tangy and sweet. The airy meringue batter is piped into delicate shapes and baked low and slow, resulting in crisp, melt-in-your-mouth cookies with a bright lemony twist. Ideal for springtime gatherings, afternoon tea, or as a gluten-free dessert option, these elegant cookies are both easy to make and irresistibly delicious. Ready in just 15 minutes of prep and perfect for batch baking, they’re a citrus lover’s dream come true!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Lemon zest
- 1 teaspoon Lemon juice
- 0.25 teaspoons Cream of tartar
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 200°F (95°C) and line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, add the egg whites, cream of tartar, and salt. Using a stand mixer or electric hand mixer, beat the mixture on medium speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Increase the mixer to high speed and beat until stiff, glossy peaks form (about 5-7 minutes).
Gently fold in the lemon zest and lemon juice using a silicone spatula, being careful not to deflate the mixture.
Transfer the meringue mixture to a piping bag fitted with a round or star-shaped tip. Pipe small mounds (about 1.5-inch diameter) onto the prepared baking sheets, leaving some space between each cookie.
Bake the meringue cookies in the preheated oven for 1.5 hours, or until they are dry to the touch and easily lift off the parchment paper.
Turn off the oven and allow the cookies to cool completely inside the oven with the door slightly ajar (another 1-2 hours). This ensures they stay crisp and do not crack.
Once cooled, store the Lemon Meringue Cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 201.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
