Lemon Meringue Cookies
Light, fluffy, and crunchy cookies that melt in your mouth.
Servings Prep Time
30cookies depending on size 15minutes
Cook Time Passive Time
1hour 30 minutes 15minutes
Servings Prep Time
30cookies depending on size 15minutes
Cook Time Passive Time
1hour 30 minutes 15minutes
Ingredients
Instructions
  1. Preheat oven to 120°C/250°F. Line two baking trays with non-stick baking paper.
  2. Use an electric hand or standing mixer to whisk egg whites and salt until soft peaks form. (I have a KitchenAid Artisan mixer and I turn it up between 8 and 10.) Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
  3. Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the lemon extract.
  4. Quickly transfer the mixture to a piping bag set with a large tip. Gently pipe the meringue onto the trays. You can also spoon the mixture onto the prepared trays using two spoons.
  5. Reduce the oven temperature to 90°C/195°F and cook the meringues for 1 hour and 30 minutes. Turn off the oven and leave the meringues in to cool completely. Store in an air tight container.