Thursday, April 19, 2012

Lemon Meringue Cookies

I have always been fascinated by meringue pies. I thought, why not bake meringue cookies instead.  I made tiny bite sized lemon meringue cookies. They were delicious, even though I say so myself!

 I made these really small and the combination of lemon and sugar helps reduce the sugary taste. It just melts in your mouth and since its not overtly sweet, would be perfect to serve at tea!

Preparation & Cooking: 1 hour                              Makes - 20-24

Egg Whites - from 2 large eggs
Salt - a pinch
Cream of Tartar - 1/8 teaspoon
Sugar - ½ cup and 2 tablespoons
Lemon Zest - of 1 big lemon, grated
Lemon Extract - 1 teaspoon


  • Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius) and line baking sheets with parchment paper.
  • In a bowl, whip the egg whites with salt and cream of tartar until they form soft peaks. 
  • Gradually blend in the sugar whipping continuously to form stiff peaks. 
  • Gently fold in the lemon zest and the lemon extract. 
  • Use a pastry bag/gun or just a spoon, arrange the cookies on the prepared baking sheets.
  • Bake for 30 minutes. Switch off the oven and open the door, let the cookies cool. After about 10-15 minutes, gently take them off the baking sheets, they should peel off without breaking. 
Cool them completely on a cooling rack and store in air tight containers.

Sending this to Vardhini's

guest hosted at Sumee's Culinary Bites

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