Double Lemon Meringue Cookies
Fun to eat and fun to make, these 22-calorie luscious Double Lemon Meringue Cookies literally melt on your tongue - you’ll love them!
Servings 25
Calories 22kcal
Ingredients
- 2 egg whites
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ⅔ cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract
Instructions
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Pour the egg whites into the bowl of a stand mixer. (You can also use mixing bowls and a hand mixer for this step.) Beat on medium speed until foamy. Add the salt and cream of tartar and beat on high speed.
- As the eggs thicken, slowly sprinkle in the sugar, just a bit at a time. Beat the eggs on high until they become shiny and stiff peaks form. When you lift the whisk, the upside-down peak will hold its shape and not droop.
- Carefully fold in the lemon zest, vanilla extract, and lemon extract with a rubber spatula.
- Place a star tip (or your preferred tip shape) in a piping bag. Fill the piping bag with the meringue mixture. Pipe 1 to 1 ½-inch meringues onto the prepared baking sheets, leaving room in between each cookie.
- Bake for 2 hours. Remove the cookies from the oven and allow to cool on the baking sheets.
Notes
If you want to give these cookies a yellow color, you can add a few drops of yellow food coloring when adding in the extracts.
Nutrition
Serving: 1cookie | Calories: 22kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.02g | Sodium: 27mg | Potassium: 9mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 0.4mg | Iron: 0.01mg
