Lemon Meringue Cookies
Delightful cookies featuring a crispy exterior and a fluffy lemon meringue center, perfect for any occasion.
Ingredients
For the Meringue
- 2 large large egg whites Use fresh egg whites for best texture.
- 1 cup granulated sugar Add gradually for glossy meringue.
- 1/4 teaspoon cream of tartar Helps stabilize the meringue.
- 1/2 teaspoon vanilla extract Use alcohol-free for the best flavor.
- 1 tablespoon lemon zest Adjust to taste if less tang is preferred.
- 2 tablespoons fresh lemon juice Adds bright flavor.
Instructions
Preparation
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites on medium speed until soft peaks form, about 2 minutes.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff and glossy.
- Gently fold in the cream of tartar, vanilla extract, lemon zest, and lemon juice into the meringue.
- Using a spoon or piping bag, dollop or pipe the meringue onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for about 30 minutes until they are crisp on the outside and slightly chewy on the inside.
- Remove from the oven and allow to cool completely on a wire rack.
Notes
Store in an airtight container at room temperature for about 3-5 days. For longer storage, freeze them for up to a month.