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Lemon Meringue Cookies

If you love lemon meringue pie you will love these cookies. These tangy lemon cookies will melt in your mouth and leave you wanting more. The perfect warm weather treat.


Recipe Details

  • Yield: 18-24 cookies
  1. Line a baking sheet with parchment paper; set aside.
  2. Preheat oven to 200°F.
  3. Combine egg whites, granulated sugar and lemon extract in a heatproof bowl.
  4. Set bowl over a pot of simmering water and stir until sugar is dissolved and mixture is warm to the touch. *Tip: If you stick your finger in the mixture, count to 5 and say “oh, that’s hot”, then it is ready!*
  5. Add salt and cream of tartar.
  6. In a mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks from and meringue is cooled.
  7. Remove half of the meringue from mixing bowl which will remain white.
  8. Leave the other half of the meringue in mixing bowl, with the whisk attachment beat on medium-high speed, and add yellow gel paste food coloring to achieve desired color
  9. Fit a duo icing bag with coupler and desired tip
  10. Place the white meringue in one cavity of the piping bag and the yellow meringue in the other cavity.
  11. Pipe 2 inch circles on parchment lined baking sheet.
  12. Bake meringues until crisp on the outside, about 1 hour and 30 minutes - 2 hours. This can take longer depending on weather conditions.
  13. Cool completely before storing. Store in an airtight container at room temperature.
  14. Fill and sandwich cookies when ready to serve.

Related recipe: Lemon Curd

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