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.