Lemon Meringue Cookies
Share on facebook
Share on pinterest
Share on email
Print
I love how these turned out. Little meringues cookies are so fun and easy to make. They are airy and melt in your mouth. These have amazing lemon flavor. They are perfect for parties, Brunches, and they would make a great treat to make for mother’s day. Spring is here and I couldn’t be more excited. That means lots of lemony desserts! Recipe from homemadeinterest.com. Let’s get baking!
INGREDIENTS:
- 4 Egg Whites, large (room temperature)
- 1/2 teaspoon Cream of tartar
- 1/4 teaspoon Salt
- 1 cup Fine Sugar, if you use granulated run it through the food processor for a minute to make it fine
- 1/2 – 1 teaspoon Lemon extract
DIRECTIONS:
- Preheat oven to 225 degrees F.
- Place room temperature egg whites in the bowl of your mixer. Use the whisk attachment. Beat until frothy.
- Mix in the cream of tartar and the salt and continue to whisk until the mixture forms soft peaks (when you pull the whisk out the mixture comes up into a peak and hold its shape).
- Continue to mix the egg whites slowly adding the sugar 1 tablespoon at a time letting it completely dissolve into the mixture each time.
- The meringue will begin to turn shiny and stiffen. Watch the mixture closely and once the sugar has all been added and the meringue forms stiff peaks (when you lift your whisk the meringue forms a peak that stays up and holds it’s shape).
- Turn off the mixer and add your lemon extract. You can add more but start with a 1/2 teaspoon and work your way up. Gently fold the extract into the meringue with a spatula.
- If you’d like to add color let a drop of food coloring run down the inside of your pastry bag in a few places. Then add your meringue to the pastry bag and pipe it on to a lined baking sheet.
- Bake at 225 degrees F for 45 minutes. Then turn off the oven and let the meringues sit in there until it is completely cool 1-2 hours. DO NOT open the oven during baking or cooling!
- Serve immediately or store in an airtight container. Enjoy!
