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Lemon Meringue Cookies for Teatime

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Teatime was never more delicious than with these easy Lemon Meringue Cookies. Made from whisked egg whites and lemon flavor, these tiny bites are slightly crisp on the outside and soft, melt-in-your-mouth delicious in the middle.

Side view of Lemon Meringue Cookies on a white plate for afternoon tea.

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If you’re looking for a light treat for Spring Afternoon Tea or Summer Afternoon Tea, these little bites of deliciousness are perfect. Easy to make for brunches or treats like Eton Mess, they’re lemon cookies you will love.

There’s something decidedly special about lemon desserts, not only in the spring and summer but throughout the year. Lemon curd is a treat I make often, but I also love Shortbread Tea Cookies with Lemon Curd or Mini Blueberry Tarts with Lemon Curd for teatime treats.

Our Lemon Butter Tea Cookies are always a favorite with readers, as are the Lemon Crinkles and Lemon Drizzle.

What are Meringue Cookies?

Meringue cookies, also known as egg white cookies, are made with egg whites, sugar, cream of tarter (added to help them keep their shape), and a flavoring like vanilla extract. We’re adding lemon extract to these cookies, but mint and peppermint are also popular choices.

The meringue ingredients are whisked into stiff peaks, added to a pastry bag, and piped onto a parchment-lined baking sheet. They are then baked in a low-temperature oven until they are dry on the outside and soft on the inside.

How to Make Meringue Cookies

Top view of foamy egg whites in a glass bowl, ready for the cornstarch.
Foamy egg whites ready for cream of tartar and salt.
Meringue cookies piped and ready for baking on a parchment-lined sheet pan.
Piped and ready for the oven.
  1. Preheat the oven to 225℉ and line a baking sheet with parchment paper.
  2. Using an electric beater with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt and continue to beat until soft peaks form when you lift out the whisk.
  3. Begin gradually adding the sugar, one spoonful at a time, letting it completely dissolve each time before adding more. Continue beating until stiff peaks form (when they hold their shape after lifting the whisk). Gently fold in the lemon extract and optional food dye with a spatula.
  4. Using a star tip and a pastry bag, pipe small dollops of meringue on the prepared baking sheet with space in between.
  5. Bake for about 1 hour or until the meringues easily peel from the paper, are no longer glossy, and feel dry to the touch. Cool in the oven for another hour. Serve immediately or store at room temperature.

Tips for Making Meringues

  • Use Room-Temperature Egg Whites—For a fluffy and delicious meringue, use room-temperature egg whites before whisking.
  • Use Superfine Sugar – This finer-grade sugar dissolves more quickly while whisking than granulated sugar. If you’re using granulated sugar, add it more slowly while whisking, and be sure it has dissolved completely.
  • Whisk at Medium Speed — Resist whisking the egg whites at high speed as this results in less uniform air bubbles, making the meringue cookies too airy and hard to shape.
  • Adding Sugar — Once the egg whites reach a soft peak, begin adding the sugar, one spoonful at a time, whisking until it completely dissolves before adding more. Adding sugar too quickly results in a softer meringue that doesn’t hold its shape as well.

How Long Can You Store the Meringues?

Make sure to cool your meringues completely before storing them for up to 2 weeks in an airtight container.

Closeup view of Lemon Meringue Cookies on a white scalloped plate for teatime.

More Lemon Dessert Recipes

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Horizontal view of teatime Lemon Meringue Cookies.

Lemon Meringue Cookies

Fall in love with these melt-in-your-mouth lemon meringue cookies. Easy to make and perfect for any special occasion or teatime gathering.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 40 servings

Ingredients 

  • 3 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup superfine sugar or caster sugar or granulated sugar
  • 1/4 teaspoon lemon extract (or vanilla extract)
  • drop of yellow food gel optional for color

Instructions

  • Preheat the oven to 225℉ and line a baking sheet with parchment paper.
  • Using an electric beater with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt and continue to beat until soft peaks form when you lift out the whisk.
  • Begin to gradually add the sugar, one spoonful at a time, letting it completely dissolve each time before adding more. Continue beating until stiff peaks form (when it holds its shape after lifting the whisk). Gently fold in the lemon extract and optional food dye with a spatula.
  • Using a star tip and a pastry bag, pipe small dollops of meringue on the prepared baking sheet with space in between.
  • Bake on the lowest shelf of the oven for about 1 hour or until the meringues easily peel from the paper, are no longer glossy, and feel dry to the touch. Cool in the oven for another hour. Serve immediately or store at room temperature.

Notes

  1. Sugar: Superfine sugar or caster sugar is best in meringues because it dissolves more quickly, producing a smoother and glossier meringue. You can substitute granulated sugar for superfine sugar by adding the sugar more slowly during whisking, giving it more time to dissolve.
  2. Storing: Make sure to cool your meringues completely before storing them for up to 2 weeks in an airtight container.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.02g | Sodium: 4mg | Potassium: 4mg | Sugar: 4g | Calcium: 0.2mg | Iron: 0.004mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Cookies, Dessert
Cuisine: American, British
Keyword: meringues, lemon meringues

4 Comments

    1. That’s great! Aren’t they fun and easy to make— thank you for trying the recipe. You’ll love them with Eton Mess!

5 from 2 votes

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