Lemon Meringue Cookies
Light, airy, and bursting with zesty lemon flavor, these Lemon Meringue Cookies have a crisp exterior and melt-in-your-mouth texture. Naturally gluten-free and low in fat, they're perfect for spring, tea parties, or a guilt-free dessert any time.
Ingredients
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract or fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1 pinch salt
- as needed yellow gel food coloring (optional)
Instructions
- Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.
- In a clean, grease-free mixing bowl, add egg whites and a pinch of salt. Beat with an electric mixer on medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form and sugar is dissolved.
- Gently fold in lemon zest, lemon extract (or juice), vanilla extract (if using), and a drop of yellow gel food coloring (optional).
- Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small mounds or swirls onto prepared baking sheets.
- Bake for 1–1.5 hours, or until cookies are dry and lift easily from parchment. Turn off oven, leave door slightly ajar, and let cookies cool inside for 1 hour.
- Once completely cool, store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1cookieCalories: 15kcalCarbohydrates: 4gSodium: 5mgSugar: 3g
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