Are you dreaming of a light, zesty treat that's as beautiful as it is delicious? Look no further! These lemon meringue cookies are the perfect answer. They're surprisingly easy to make, requiring minimal ingredients and even less time, making them ideal for a quick homemade dessert or a delightful addition to your next bake sale. Prepare for a burst of sunshine on your palate with every bite! This recipe provides simple instructions for achieving perfectly crisp meringue cookies with a tangy lemon flavor that's utterly irresistible. These are ideal healthy meal additions, perfect for a quick dinner idea, and a delicious dish for any occasion.
Ingredients:
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- Pinch of salt
Instructions:
Getting Started:
- Preheat your oven to 200°F (95°C). Line baking sheets with parchment paper. This is crucial for preventing sticking and ensures easy cleanup.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. This is important for achieving a light and airy meringue. Make sure your bowl is completely clean, as even a trace of grease can prevent the egg whites from whipping properly.
Adding Flavor and Sweetness:
- Gradually add the sugar, one tablespoon at a time, beating constantly until stiff, glossy peaks form. This process incorporates air into the meringue, giving it that signature light texture.
- Gently fold in the lemon zest, lemon extract, and salt. Be careful not to deflate the meringue. A gentle folding motion is key here.
Baking to Perfection:
- Using a spoon or piping bag, drop rounded tablespoons of meringue onto the prepared baking sheets, leaving about 2 inches between each cookie. Piping creates beautifully uniform cookies, but spooning works just as well.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the meringues are crisp and dry. The meringues should easily peel off the parchment paper. Don't open the oven door during baking to prevent the meringues from deflating.
Cooling and Serving:
- Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely. This slow cooling process prevents cracking.
- Once cooled, carefully peel the cookies from the parchment paper and store them in an airtight container at room temperature.
Tips and Variations:
- For extra flavor: Add a teaspoon of vanilla extract along with the lemon extract.
- For a colorful twist: Add a few drops of yellow food coloring to the meringue.
- Make it ahead: These cookies can be made a day or two in advance.
- Storage: Store in an airtight container at room temperature for up to a week.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 40
- Fat: Negligible
- Protein: Approximately 1g
- Carbohydrates: Approximately 10g
- Sugar: Approximately 8g
These values are approximate and may vary depending on the specific ingredients used.
These lemon meringue cookies are a delightful treat that's perfect for any occasion. Their bright flavor and delicate texture make them a crowd-pleaser, and the simple recipe makes them easy to create for even the most inexperienced baker. Enjoy your sunshine-in-a-bite!