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.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Calories: 16kcal

Get Recipe Ingredients

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.

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