Lemon Meringue Cookies for Teatime

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

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.