Lemon Meringue Cookies
I know, I know. It’s been forever since I posted. My kids came to us for the summer and we’ve been busy doing all the beach and camping stuff. The monsoon season hit us with a vengeance this week though and I finally have time to write.
Of course, I’ve been cooking up a storm for them and taking pics of the fun things we’re making. One dish, dairy free creme bruleé, left me with an abundance of egg whites after repeated recipe experiments. Not one to waste good food, I made these lemon meringue cookies.
They’re airy, crunchy, and slightly sweet. Even my youngest, who would rather be munching savory and pickled things, likes these.
I used about a tablespoon of lemon extract for extra flavor but you can also use whatever flavoring you wish. Almond, rum, and vanilla extracts would work as well. They do take a bit of time in the oven so if you need your oven, it would be best to make these in advance. Piping them onto the trays was the trickiest part as I’m still learning some piping techniques so I used different tips for effect. As they baked and dried, the piping became more defined.
|30 cookies depending on size||15 minutes|
|Cook Time||Passive Time|
|1 hour 30 minutes||15 minutes|
Light, fluffy, and crunchy cookies that melt in your mouth.
- 4 egg whites room temperature
- 1 pinch salt
- 1 cup (220g) caster sugar
- 1/2 tsp lemon extract Or favorite flavoring
- Preheat oven to 120°C/250°F. Line two baking trays with non-stick baking paper.
- 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.
- Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the lemon extract.
- 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.
- 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.
What's new, gnu?