Description
Light-as-air Lemon Meringue Cookies with a crisp shell, soft center, and zesty lemon punch — a gluten-free, fat-free treat perfect for spring parties or teatime.
Ingredients
Scale
- 4 large egg whites (at room temperature)
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 cup superfine sugar
- 1/2 – 1 tsp lemon extract (to taste)
Instructions
- Preheat oven to 225°F (107°C) and line a baking sheet with parchment paper or a silicone mat.
- In a clean metal or glass bowl, beat egg whites until frothy.
- Add cream of tartar and salt; continue whipping until soft peaks form.
- Gradually add superfine sugar, one tablespoon at a time, ensuring each addition dissolves fully (7–10 minutes).
- Once stiff, glossy peaks form, gently fold in lemon extract.
- Transfer mixture to a piping bag fitted with a star tip.
- Pipe cookies about 1 inch apart on prepared sheet.
- Bake for 45 minutes. Then turn off oven and leave cookies inside (door closed) for 1–2 hours to fully dry.
Notes
Ensure tools are grease-free for stable meringue. For added flair, streak piping bag with gel food coloring or sandwich cookies with lemon curd.
- Prep Time: 20 minutes
- Cook Time: 1 hours 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 21
- Sugar: 5g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: lemon meringue cookies, gluten-free dessert, light cookies, lemon dessert