Lemon Meringue Cookies | The Best Lemon Meringues

A bunch of lemon meringue cookies on top of one another on a piece of parchment paper.

5 from 22 reviews

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!



4 egg whites, room temperature

1/2 teaspoon cream of tartar

1 1/2 cup (200g) powdered sugar

1 teaspoon lemon extract (or lemon zest)

Pinch of salt


  1. Preheat the oven to 225°F (107°C) and line two large baking sheets with parchment paper.
  2. Combine egg whites, cream of tartar, and salt in a large clean glass bowl.
  3. Using an electric mixer, beat on medium speed for about 1 minute.
  4. Then Increase speed to high and gradually add sugar, about 1 Tablespoon at a time.
  5. Beat until stiff peaks just form. (This could take up to 5 minutes).
  6. Gently fold in lemon extract or zest until just combined, do not over mix.
  7. Transfer the meringue mixture to a piping bag with a large tip and pipe onto the prepared cookie sheet. 
  8. Bake for 1 hour. Turn off the oven and leave the meringues in the oven with closed doors for 1-2 hours to cool completely.


The scale up function does not change the gram measurements.


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