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Lemon Meringue Cookies


Fabulous bites of lemon heaven!

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Rate this recipe 5/5 (1 Votes)


  • 4 large egg whites
  • 1 cup superfine sugar
  • 1/4 tsp lemon extract (or 1/2 to 1 tsp lemon juice) just add to taste!
  • 1 tsp lemon zest


Preparation time 10mins
Cooking time 115mins
Adapted from


Step 1

Preheat oven to 200 degrees F
In a large bowl, whisk or beat egg whites together with an electric mixer until soft peaks form.

Add sugar two tablespoons at a time, mixing between additions to ensure the sugar dissolves. Continue mixing until egg whites are stiff and glossy. (I am not that particular about adding it 2 tablespoons at a time. Add a little, stop, add a little, stop. Repeat process until all sugar has been added!)

Fold in lemon extract and lemon zest, then drop by tablespoonfuls onto two large parchment-lined baking sheets. (I don't fold, I mix. Still works perfectly!)

Place in oven for 1 hour and 45 minutes.

Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight.

Store in an airtight container.

Yield 30 cookies


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