I love eating meringues cookies. They’re little bites of sweet egg white goodness!
They’re low in fat, gluten-free, and a fairly guilt-free indulgence.
Since I was a kid, meringue cookies have always been one of my favorite kind of desserts.
As a teen, I would always stop at the bakery at our town's main street and buy a meringue cookie while out with shopping my friends. Better than fast food!
Making meringue cookies with Meyers lemons
Making this meringue recipe is just as much fun as eating them!
First, I flavored these meringue cookies with grated Meyer lemon rind, which gives them an amazing flavor.
Meyers lemons are usually available in the late winter to early spring. Most supermarkets carry them these days.
I like Meyer lemons because they’re sweeter and less tangy than regular lemons.
However, if you can’t find Meyer lemons use vanilla extract to make vanilla meringue cookies instead.
How to make meringue cookies
Here are a few things you need to know to successfully make meringue cookies:
First, make sure your bowl and beater are super clean. If there’s any grease on your equipment, your egg whites will not stiffen.
Second, your eggs should be at room temperature – around 68 to 70 degrees F.
Third, if it’s very humid, make meringue recipe another day. Seriously, your cookies won’t bake up if it’s humid out. Go out for ice cream instead!
Fourth, you have to use real sugar. (Not powdered sugar!) I used organic cane sugar, which turned out great, but regular granulated table sugar will work just fine.
Finally, make your meringue recipe in the evening. You’ll need to bake the meringue cookies for 45 minutes and then turn off the oven and let them sit for at least 4 hours. Overnight is best so they get super crispy.
Piping the meringue cookies
I striped my piping bag with a little too much Wilton yellow paste food coloring. (Whoops!) Next time I wouldn't use so much.
Lemon Flavored Meringue Cookies
- No stick cooking spray
- 4 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon gluten free pure vanilla extract
- 1/2 teaspoon grated Meyer lemon zest
- Paste food coloring (optional)
- Preheat oven to 225 degrees F.
- Line 2 large baking sheets with aluminum foil and spray with no stick cooking spray. Set aside.
- Prepare a large piping bag with a large star tip.
- Beat egg whites on medium speed in a freestanding mixer using the wire whisk attachment until frothy. While still beating, add the cream of tartar and beat until soft peaks form.
- Increase speed to medium high. Add sugar by the tablespoonful. Beat until the sugar is dissolved and stiff peaks are formed. (You’ll know you’re getting close when the egg whites start to get glossy.)
- Beat in extract and grated lemon zest until well incorporated.
- Fill piping bag halfway with meringue. Pipe about 1 teaspoon of meringue on to baking sheet. Make sure that meringues are 1 inch apart.
- Place both baking sheets in the oven and bake for 45 minutes. Turn oven off. Let meringues sit for at least 4 hours. Overnight is ideal.
- Gently remove meringues from baking sheet by peeling aluminum foil from meringue, if necessary.
- Serving size: 2 meringues
Originally published on May 8, 2014. Updated with new pictures and information.