Lemon or Lime Meringue Cookies
Brighten up your dessert table with these irresistibly light and airy Lemon or Lime Meringue Cookies! Featuring the vibrant zing of fresh citrus juice and zest, these delicately crisp treats are a citrus lover’s dream. Made with just a handful of simple ingredients like fluffy egg whites, sugar, and a pinch of cream of tartar, these cookies are naturally gluten-free and perfect for any occasion. A drop of gel food coloring offers a fun pop of lemony yellow or lime-green, making them as eye-catching as they are delicious. Baked low and slow for the perfect melt-in-your-mouth texture, these meringues are a guilt-free sweet you’ll love to share. Whether served as party favors, a light dessert after dinner, or simply enjoyed with a cup of tea, these citrus meringues are a refreshing spin on a classic cookie.
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Recipe Information
Ingredients
- 3 large eggs (room temperature) Egg whites
- 150 grams (3/4 cup) Granulated sugar
- 0.25 teaspoons Cream of tartar
- 0.125 teaspoons (a pinch) Salt
- 2 teaspoons Fresh lemon or lime juice
- 2 teaspoons (finely grated) Lemon or lime zest
- 1 drop (optional) Yellow or green gel food coloring
Instructions
Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
In a clean, grease-free mixing bowl, combine the egg whites, cream of tartar, and salt. Using a stand mixer or hand mixer, beat on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while beating continuously. Once all the sugar has been incorporated, increase the speed to high and beat until stiff, glossy peaks form and the sugar is fully dissolved (rub a small amount of meringue between your fingers to check for graininess).
Gently fold in the lemon or lime juice and zest. If desired, add one drop of gel food coloring and fold until just combined, being careful not to deflate the meringue.
Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
Place the baking sheets in the oven and bake for 90 minutes, rotating the trays halfway through. The cookies should be dry to the touch and lift off the parchment paper easily.
Turn off the oven, leaving the cookies inside to cool completely for about 1-2 hours. This helps ensure a crisp texture.
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
114345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 30004.6 g | 10911% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 30001.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 304 mg | 6% | |
*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.
