Lemon Meringue Cookies

These lemon meringue cookies are slightly crunchy on the outside, super-soft in the middle, and are bursting with lemon flavor. They are just so light and delicious that you'll want to eat the entire batch. So good thing each meringue cookie only has 20 calories!

THE BEST LEMON MERINGUE COOKIES

This  cookies recipe is just in time for summer!

And if you've never had a lemon meringues cookies before, you're in for a treat. These little puffs are light and airy, with a fresh lemon flavor that melts in your mouth, and tastes like sunshine. 

They are seriously addictive and are one of the most satisfying sweet and crispy bite-sized desserts. And they are just the best to pop in your mouth - you can eat like ten of them, and it'd equal one regular cookie! 

I love putting these meringues out at family get-togethers and summer parties with friends. Everyone just loves them, and they're gone in a flash!

And what's great about this recipe is that it is beyond easy to make, whipping up around 40 cookies. So you'll have plenty for everyone to enjoy on any occasion. If you serve them with these blueberry cookies, you'll have a cookie for everyone!

INGREDIENTS FOR LEMON MERINGUE COOKIES

You only need 5 simple ingredients to make these lemon meringue cookies - just another reason to love this recipe!

And I can almost guarantee you already have everything you need to get started. 

Here is what you'll need:

• 4 egg whites, room temperature
• ½ teaspoon cream of tartar
• 1 ½ cup powdered sugar 
• 1 teaspoon lemon extract (or lemon zest)
• Pinch of salt

Pretty simple stuff, right? 

And if you've got these ingredients you're almost halfway to making this low carb lemon pound cake, these low carb lemon bars, and this vegan lemon curd recipe too. So, give those recipes a shot if you want to put even more lemon in your life!

TIPS FOR MAKING LEMON MERINGUES

So, as you may have noticed, you will be using room temperature egg whites, and this is crucial for the recipe! 

Egg whites whip best at room temperature, so if possible, let them sit out for 20-30 minutes before making your meringues. Oh, and make sure you separate the egg whites from the yolks in a separate bowl - any yolk will ruin this recipe. 

Another crucial part of this recipe is using the cream of tartar. Although it may seem unnecessary, the cream of tartar is what gives the meringue cookies their stability, so make sure you use it!

HOW TO MAKE LEMON MERINGUE COOKIES

So, as I mentioned earlier, the process of making these meringue cookies is super simple!

All you really have to do is mix the ingredients together, pipe the cookies, and bake them. 

Yup, it's literally that easy.

STEP 1: MIXING THE INGREDIENTS

The first thing you will do is preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper. 

Next, take out a large clear glass bowl and add in your egg whites, cream of tartar, and salt. 

Then using an electric mixer with a whisk attachment, beat these ingredients together on medium speed for about 1 minute. After a minute, increased your speed to high and gradually add in your powdered sugar 1 tablespoon at a time. 

Continue beating after all of the powdered sugar is added until stiff peaks form - this can take up to 5 minutes. And make sure you stop beating right when stiff peaks form - you do not want to overbeat the mixture. 

Lastly, after you have stiff peaks, gently fold in your lemon extract or lemon zest just until combined - do not over stir. 

STEP 2: BAKING YOUR LEMON MERINGUE COOKIES

First, transfer your meringue mixture from the bowl to a piping bag with a large tip. And don't worry if you do not have a piping bag - you can make one out of a Ziploc bag.

To do this, fold the square Ziploc bag into a triangle. Then tape the edge down and fill the bag with the meringue. Cut the bottom corner of the Ziploc bag, and you're good to go!

So whether you're using a piping bag or Ziploc bag, pipe the meringue onto the prepared cookie sheets. Then bake your meringue cookies for 1 hour. 

After an hour, turn off your oven and leave your cookies in the oven with the door closed for 1-2 hours until they are completely cooled. And make sure you DO NOT open the oven during baking or cooling. 

Once they are cooled, serve immediately and enjoy! 

STORING YOUR LEMON MERINGUE COOKIES

If you put these lemon meringue cookies out at a party or get-together, odds are you won't have any leftovers. 

But if you are just making them for yourself or your family, you'll be able to enjoy these little treats throughout the week! 

You can store your leftovers in an airtight container at room temperature for up to 5 days. Just make sure you line the meringues with parchment paper if you are stacking layers of them in the same container. 

And if you want to keep them for longer, you can freeze them for up to 3 months. Just store in an airtight container the same way as above, putting parchment paper between each layer. 

Then, just thaw them at room temperature for 2-3 hours before eating them.

WRAPPING IT ALL UP

That is how you make the best lemon meringue cookies!

They are not only great to make during the summer, but they are also fun to add to a cookie tray during the holidays! Whenever you decide to make them, I think you'll love them, and anyone else who tries them will love them too. 

They are so crunchy yet soft, have the perfect amount of lemon flavor, and are the lowest calorie cookie you can make. 

By the way, if you want some more delicious cookie recipes, I highly suggest making these chocolate marshmallow cookies, vegan oatmeal cookies and vegan peanut butter cookies. Both are plant-based, healthy, easy to make, and so delicious! 

Anyways, I hope you enjoy this lemon meringue cookie recipe as much as I do.

If you make it, leave a comment below and let me know what you think!