The best delicious Lemon Meringue Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Meringue Cookies recipe today!
Hello my friends, this Lemon Meringue Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Meringue Cookies is amazingly delicious, and addictive, everyone will be asking for more Lemon Meringue Cookies.
What Makes This Lemon Meringue Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Meringue Cookies.
Ready to make this Lemon Meringue Cookies Recipe? Let’s do it!
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3 Egg whites, at room
-temperature
1/4 ts Cream of tartar
6 tb Granulated sugar
1 tb Grated lemon zest
by Lori Longbotham, “Cookies – Food Writers’ Favorites”
With electric mixer, beat whites until foamy. Add cream of tartar, and beat
on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time;
continue beating until stiff and shiny peaks form. Gently fold in lemon
zest. Drop mixture by heaping tablespoons onto 2 buttered and floured
baking sheets. Bake in preheated 250 degree oven 1 hour. Turn off oven; do
not open oven door. Leave cookies undisturbed, in oven for 1 hour. Then
transfer to wire racks to cool completely. Store in a tightly covered
container.
Note: Recipe can be doubled or tripled if you save egg whites in the
freezer, like I do; just defrost and bring to room temperature before
using. Like most meringue recipes, you need a low humidity day and utensils
that are free from any fat residue, to be successful. Any citrus zest will
work fine to vary the flavor.
Yields
1 Servings
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