Lemon Meringues- Sweet lemon meringue cookies that are light as air and fat free. Perfect for spring or anytime your lemon craving hits.
Random tidbit of information: I may have possibly eaten a large quantity of these cookies all by myself.
It’s been mentioned before around at Big Green House, but, I’ll mention it again…I’m a lemon lover. My family? Not so much. Soooo…I am completely addicted to these little pillows of lemon delight. However, no guilt! Because, they are fat free. Meringue cookies for the win 😉
- Egg whites
- Lemon juice
- Yellow food coloring (optional)
Egg Whites: You just need two. Sit them out at room temperature for about an hour before using. They will come together easier and quicker.
A Note About Lemon Juice 🍋
- I like my lemon desserts without a bunch of lemon flavor. You may not. I recommend starting out with about 2 tablespoons of lemon juice, then, give your whipped egg whites a taste. If you want them with more lemon flavor, increase it. However, I don’t recommend going over 1/4 cup of lemon juice. That is what I used in mine and believe me, they are pretty lemony.
Can I Use Bottled Lemon Juice? Yes. Fresh squeezed juice or bottled lemon juice will both work for these.
Where is the Cream of Tartar? Normally, in meringues you will add a smidgen of cream of tartar. These cookies do not need it. Cream of tartar is used to stabilize the egg whites. The lemon juice in these will do that in place of the cream of tartar in these.
Important Things to Remember:
- After baking the meringues in a preheated oven, turn off the oven and let them sit in the oven for an additional hour. Do not open your oven during this time! The sudden change in temperature could give you cracked meringues.
- When adding the sugar/lemon juice, be sure to do this gradually and not all at once. Adding too much to the egg whites could cause them to deflate.
Love Meringue? Try These Too:
- Strawberry Meringues
- Maple Sugar Meringues
- S’mores Tart With Marshmallow Meringue
- Lemon Meringue Pie For One
- 2 egg whites at room temperature
- 1/2 cup sugar
- 2-4 TBSP lemon juice
- yellow food coloring, optional
- Preheat oven to 225 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
- With an electric mixer with whisk attachment, beat egg whites on medium speed. Continue until soft peaks form.
- Gradually, add in sugar and lemon juice. Alternating between the two. Continue beating until stiff peaks form. Your egg whites should be a glassy white. Then, if using, add in food coloring and whip just until desired color is reached.
- Scoop or pipe the meringue on top a prepared baking sheet.
- Bake for 1 hour. Then, turn off oven and let the meringues sit in the oven for at least 1 hour, without opening the oven. When meringues are done, they should be dry to the touch.
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Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate