Despite the snow covering the ground thanks to a recent snowfall, my kitchen is in full spring mode! Lemons, berries, asparagus, I’ve got it all. Along with a long list of recipe ideas. . . First up, lemon meringue kiss cookies. Little melt-in-your mouth cookies that are filled with fresh lemon zest and juice.
This was my first attempt at making meringue cookies because I’ve always thought it would be difficult to have them turn out correctly. I’m sad that I didn’t make them sooner. They are so easy and versatile!
Just make sure you’re patient when whipping the egg whites. You need to make sure that you beat the whites long enough and add the ingredients at the right time. It’s that simple. And don’t worry if they don’t look perfect on your first try, they’ll still taste great!
How do I know? Well, I had a mishap with my oven and half of my first batch cooked way too quickly and the second half of the batch ended up in an oven that wasn’t holding the temperature at all. But, they still tasted fine. Fortunately the oven decided to behave the second time around and the next batch turned out just the way they were supposed to!
I was a little nervous that my husband wouldn’t like them and I’d have big batches of meringue cookies just staring at me every time I walked by. They are just so easy to pop in your mouth! I worried for nothing, my husband had no trouble at all making half a batch disappear!
Light and airy, these meringue cookies are a perfect sweet treat to enjoy without feeling like you’ve eaten a heavy dessert. Perfect for spring after a winter full of comfort food!
- 3 egg whites, room temperature
- ¼ tsp cream of tartar
- ⅛ tsp salt
- ⅔ C sugar
- 2 tsp fresh lemon zest
- 1 tsp fresh lemon juice
- ½ tsp vanilla extract
- Preheat oven to 200 degrees. Line two baking sheets with parchment paper or a baking mat.
- In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
- Turn speed to high and continue to beat eggs until thick and glossy and stiff peaks form.
- Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.
- Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet. You can pipe these close together as they will not spread during baking.
- Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
- Store in an airtight container.