These Lemon Meringue Cookies are the perfect summer treat. They’re light as a cloud with a bright lemony flavor!
I’ve told you all, I’m working on getting back down to a more healthy weight. It’s not easy, I mean you’ve seen the foods I’ve shared here on Real Housemoms, right? I once saw that someone searched bacon wrapped bacon and we came up! I love all kinds of food and sometimes I just need a sweet treat. I’ve found that as long as something has a flavor that really stands out it just hits the spot. I was at the store the other day with my husband and I saw some meringues and thought that is just was I need! For being mainly egg whites they can be a bit pricey so I decided to learn to make them myself.
My first batch were flat and chewy. I think I cooked them a bit too high and not long enough. Don’t get me wrong I still ate each and everyone, but I had to keep going to get them right. I’m glad I did. These delicious clouds are light and literally melt in you mouth! I had to put them away fast because I couldn’t stop eating them at all! My oldest son and I sat by the stove as soon as they came out and just kept popping them into our mouths. I’m telling you make these cookies and be happy!
- 2 eggs whites
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 2/3 cup granulated sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- preheat the oven to 200 degrees
- line 2 baking sheets with parchment paper
- pour egg whites into the bowl of a stand mixer
- beat on medium speed until they become foamy
- add the salt and cream of tartar in and beat on high,
- as the eggs become thicker slowly sprinkle in the sugar just a bit at a time
- beat the eggs on high until they become shiny and stiff. when you lift the whisk the upside down the peak will stay
- carefully fold in the zest, vanilla, and lemon zest
- place a star tip in a piping bag
- fill piping bag
- pipe the egg whites onto the baking sheets, making them one inch
- place in the oven and bake for 2 hours
- remove from the oven and allow to cool
This sounds like a great recipe! I can’t wait wait to make them and put my own little twists to them!!
Aubrey Cota says
Would love to hear what kind of twists! Thank you Charlotte.
Not sure if this will be answered since it’s so long after posting but could you use lemon juice instead of lemon extract?
Julie @Real Housemoms says
Hi Cortney! Using Lemon juice would be okay, but it would have to be the same amount as the lemon extract to prevent the meringue base from getting too wet. The lemon juice doesn’t have quite the same intensity though.
I love this recipe. I make them a little larger and top them with macerated berries, delicious!
Hi. So its my first time experimenting with meringue and its for a college assignment. (I’m an art student)
I have to make a bird rest on a cage so I decided, the cage would be perfect in caramel, and meringue would be perfect to rest on top of it as its light.
If I pipe out the basic shape of the bird on the sheet , will it hold its shape or at least stay somewhat similar to what I piped when its done?
Also. is 200 degrees Farrenheit or Centigrade.
Julie K says
Meringues generally hold their shape. They expand slightly, so I wouldn’t do anything too detailed. All our recipes are in Farrenheit.
Mornalee Hoy says
Aubrey, I bet I know why they didn’t turn out the first time…it must be a very low humidity day to make these cookies. I call mine meringue cookies and I never make them in the summer. Love your site! Keep up the good work!!!!
You can also make these over night…. while your beating your egg whites to stiff pecks preheat your oven to 350* let your oven get good and hot until you have them on your sheets, place the sheets in the oven and turn it off… DO NOT OPEN THE DOOR UNTIL THE NEXT MORNING !! We call them forgotten cookies, and make all kinds of flavors !! Never tried lemon before but its a favorate flavor so thanks !!
Trish can you tell me a few other flavors and how much to use Tia.
Trish — That overnight oven-off baking techinque is exactly how a New Zealand lady told me how to make Pavlova some 35 years ago. Now that I have lots of lemons, I’m looking forward to using it for these delicacies.