How to Make Lemon Meringue Cookies
Easy From Scratch Dessert that tastes like a burst of sweet citrus flavor, like the most delicious lemonade in a bite sized treat and they are Naturally Gluten Free.
Servings: 75 cookies
Ingredients
- 3 large egg whites (from large eggs) at room temperature
- 1/4 teaspoon cream or tartar
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 2-4 teaspoons lemon extract, or baking emulsion
- 1 teaspoon vanilla extract
- 1 drop yellow food coloring
Instructions
- Preheat your oven to 250° and line baking sheets with parchment paper.
- Clean the bowl of your mixer with a paper towel and white vinegar, to ensure there is no oil residue.
- In the bowl of a stand mixer fitted with the whisk attachment, add egg whites, cream of tartar, and salt. Beat on medium-high speed until egg whites have foamed up.
- Turn the speed down to medium-low and slowly and steadily pour in the sugar in a slow stream. Don't dump it all in, it may clump. Turn speed back up to medium-high for 8 to 10 minutes until stiff, glossy peaks form.
- Add lemon, vanilla extract and food coloring. Mix until combined.
- Place the meringue mixture into a piping bag fitted with a star piping tip.
- Place dollops onto the parchment-lined baking sheet. No need to leave a ton of room between cookies, they don't spread.
- Bake for 50 minutes, then turn off the oven without opening the door.
- Leave the meringue cookies in the oven for 1 hour. Then remove from the oven, cool completely, and store in an airtight container at room temperature.
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