Lemon Meringue Cookies
If you know me you know I love anything lemon. It’s one of my favorite flavors. I also really enjoy a meringue cookie. So why not combine the two. These lemon meringue cookies are delicious. They are crunchy on the outside but have a soft chewy center. To top it off they just melt in your mouth with their wonderful lemon flavor. They are just perfect. I only have two BIG tips about making these cookies. One is don’t use oil based products. Instead of spraying your baking sheet with pan spray use parchment paper. Also if you decide to use food coloring use one that is not oil based. These oils will flatten your meringue and ruin all your hard work. My second tip is to be very gentle when stirring in the food coloring or adding the meringue to your piping bag. You want to keep as much air in the batter as possible. I hope you enjoy this recipe as much as I do!
Lemon Meringue Cookies
- 3 Large Egg Whites
- 3/4 c Sugar
- 1/4 tsp Cream of Tarter
- 1/2 tsp Lemon Extract
- 1 Drop Yellow Food Coloring (Optional)
- With a hand mixer mix your egg whites on a medium speed until they start to foam and bubble.
- With your mixer still going very slowly add your sugar and cream of tarter to the egg whites. Your egg whites should start to look less foamy and more velvety white.
- Once all the sugar is in, add your lemon extract.
- Now turn your mixer up to a medium to high speed and mix until your meringue is at a stiff peak. That means when you lift the mixer attachments up out of the meringue and turn them upside down the meringue should stand straight up.
- Now you have the option to add food coloring to the meringue if you like. Its an optional step and does not add any flavor to the cookies. If you do add food coloring remember less is more and mix it in very gently. **Also use a non oil based food coloring. Oils will flatten your meringue.
- Pre heat your oven to 250 degrees.
- Use a piping bag and a piping tip of your choice to pipe your meringue cookies on to a baking sheet lined with parchment paper. You can do them as big or small as you like. I usually make a two inch cookie. DO NOT use pan spray. The oils from pan spray can ruin your cookies.
- To pipe the cookies you want to hold your piping tip just above the parchment paper and press on your piping bag to start. As the meringue comes out of the bag move your tip slowly around in a very tight circle. Once you reach your starting point over lap it just a bit, stop pressing on your bag and then pull it away. You should not have a hole in the middle of your cookie. If you do add a little meringue to the middle and try to make your circles tighter next time.
- Once all of your cookies are piped bake the cookies for 1 hour.
- Let the cookies cool completely and then enjoy!