Lemon Meringues
Lemon meringues are light and airy with a slightly crispy outside and melt-in-your-mouth soft inside. They're made from whipped egg whites, sugar, cream of tartar, and lemon extract and are a delightful summer treat!
Servings 36 meringues
Calories 12kcal
Ingredients
- 2 large egg whites room temperature
- ¼ teaspoon cream of tartar
- ½ cup white sugar
- 1 teaspoon fresh lemon zest
- ½ teaspoon lemon extract
- Yellow gel food coloring optional
Instructions
- Preheat oven to 275° F and line two baking sheets with parchment paper or a silicon mat.
- In a large mixing bowl, add the egg whites and beat with an electric mixing on medium-low speed for about 30 seconds.2 large egg whites
- (You can also use the bowl of a stand mixer fitted with the paddle attachment).
- Add in the cream of tartar and continue blending on medium-low speed.¼ teaspoon cream of tartar
- Gradually add in the white sugar one tablespoon at a time.½ cup white sugar
- Once all of the sugar has been added and mixed in, increase the speed to medium speed and beat for about 3 minutes or until the meringue forms stiff peaks.
- Once the meringue is holding stiff peaks, add the lemon zest and lemon extract and blend on low speed for about 15 seconds just until combined.1 teaspoon fresh lemon zest, ½ teaspoon lemon extract
- (Optional) For making yellow stripes on the meringues, use a small spatula or food brush and "paint" four vertical lines of gel food coloring on the inside of a disposable piping bag.Yellow gel food coloring
- Carefully fill the bag with meringue, trying not to smudge the food coloring lines as much as possible.
- Use a round or star tip, pipe 1” meringues onto the prepared baking sheet, making sure they are at least 1” apart.
- Bake the meringues for 50-55 minutes or until they are dry and crisp.
- Then open the oven door, turn off the oven, and allow the meringues to cool to room temperature in the oven. (do not skip this step!
Notes
Store in an airtight container at room temperature for up 4-5 days.
Be sure the egg whites are room temperature so they’ll hold as much air as possible. Cold egg whites will not whip to the same volume.
Do not use lemon juice in these meringues. The liquid will make the egg whites destabilize.
Nutrition
Serving: 1meringue | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.01g | Sodium: 3mg | Potassium: 6mg | Sugar: 3g | Calcium: 0.2mg | Iron: 0.004mg
