These easy Lemon Meringue Cookies are made from egg whites whisked into a stiff meringue and baked until they are slightly crunchy on the outside and soft in the middle.
Prep Time 20minutes
Cook Time 3hours
Total Time 3hours10minutes
Author Kat Jeter & Melinda Caldwell
4Egg Whiteslarge, room temperature
1/2teaspoonCream of tartar
1cupFine Sugarif you use granulated run it through the food processor for a minute to make it fine
1/2 - 1teaspoonLemon extract
Preheat oven to 225 degrees F.
Place room temperature egg whites in the bowl of your mixer and using the whisk attachment beat until frothy.
Add 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 that falls over and doesn't hold it's 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.
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.