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.
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Beth says
I’ll have to try my hand at meringue cookies, I thought they were hard to make too!
Jaimeleigh says
What is C sugar
Jessica@A Kitchen Addiction says
“C” stands for “cup”
Chris says
I think it means cup
Lynne says
I prefer to keep eggs in refrigerator until needed.
Then I place the whisk attachment in the freezer for 1/2 to 1 hour. At the same time, I refrigerate my my large Kitchen Aid bowl with 5 pieces of ice for the same time period.
Then remove bowl from refrigerator and roll ice around the bowl. Then remove ice and dry bowl, do the same with the whisk.
Beth @ bethcakes says
I’ve been wanting to make some pastel meringue cookies for Easter, and these sound so great! Love the lemon flavor. They’re so little and cute! 🙂
Jen @ Baked by an Introvert says
These are darling! I have made meringue cookies only once before. I think it’s time I make more, starting with these!
Christie says
I love meringue cookies and yours look especially good with the lemon. Can’t wait to try them.
Hayley @ The Domestic Rebel says
These look heavenly, friend! I am obsessed with lemon meringue anything.
Danae @ Recipe Runner says
I love making meringue cookies and lemon is perfect for spring! I could easily pop 10 of these in my mouth without even coming up for air!
heather @french press says
I have always been afraid to try meringue cookies, but these look so light and airy, and I’m sure full of lemon flavor
Cailee says
Ahhhh!! These are so cute!! I love these little sweets, but have never had them lemon flavored! I’ve had vanilla and chocolate! Great recipe girl! Thanks for sharing!
Faith Warmheart says
These look fabulous! I love anything with baked meringue…and lemon too?!! YUM!
Catherine says
Dear Jessica, these are lovely. I would love to try these for Easter. I have never made meringue cookies before. The lemon is my favorite. xo, Catherine
Jennie@themessybakerblog says
Love these sweet little cookies! I’m so ready for warm weather.
Allie | Baking a Moment says
These are just the cutest ever! I love that you added lemon, so perfect for spring! Yay for meringues!
Ami@NaiveCookCooks says
I have never made meringue cookies before. I always feel they are too hard to make but thanks for the inspiration! Will be trying them soon for sure 🙂
Medha @ Whiak & Shout says
These look so perfect and delectable! I love the light lemon flavor 🙂 Meringues used to be my favorite dessert in elementary school 🙂
Ashley | Spoonful of Flavor says
I love meringue kiss cookies and probably wouldn’t be able to stop eating these lemon ones!They look perfect and I am sure they taste amazing!
Anne@FromMySweetHeart says
Oh Jessica…..I love these sweet little meringues! I love lemon at the start of spring. And these sweet little kisses with their little lemony tang look like they would melt in your mouth! : )
Michelle { A Latte Food } says
These are so adorable! I love cute food, and when it’s lemon cute food? I die. These look so good!
Ashley | The Recipe Rebel says
UH, we just got snow again last night! It looks like Christmas! I definitely need some lemon to brighten my day 🙂
Kelly - Life Made Sweeter says
These meringue cookies are so adorable! I love the lemon too, they’re perfect for sppring!
Ashley says
I agree – it’s still been fairly chilly for the most part here but I am all about the spring recipes! These look wonderful!
Kelsey @ Snacking Squirrel says
they totally are little heavenly kisses. just so cute and pretty to look at and would be amazing to try.
Nicole ~ Cooking for Keeps says
So cute! I just want to pop those one after the other after the other!
Lauren says
I could eat a million of these! Thanks for sharing!
Laura @ Laura's Culinary Adventures says
How perfect for Spring! I wouldn’t mind having three batches of these hanging around my house 🙂
Ramona says
Love meringue kisses and this lemon version is fabulous. 🙂
naomi says
How can i made cream of tartar at home?
Lisa says
We’re having a lemonade sale. These will go perfect with a nice, tall glass of lemonade!
Jessica@A Kitchen Addiction says
Yes, they would! Thanks Lisa!
Debbie says
I am trying these for Christmas! My daughter is wheat and dairy free and she loves lemon. It is hard to make desserts she would like.
RC in NY says
I made these for Christmas. The lemon zest was a nice touch. It was a little humid, so I am hoping that’s why some weren’t as crispy as the others. I will make these again.
Kristine says
How long will these last in a container? I want to make them for an event in two days.. Will they last? Thank you!!
Jessica@A Kitchen Addiction says
If your kitchen (or wherever you store them) isn’t humid and you keep them in an airtight container, they will last two days. Hope that helps!
Kristine says
Thank you so much!
Aida says
hi!
Can some yellow food coloring be added to these? If so, how much?
Thank you!!
Jessica@A Kitchen Addiction says
I have never personally added food coloring to these, so I don’t want to give an exact amount not knowing how it would act. McCormick, though, has a recipe that uses food coloring that could be helpful to you. http://www.mccormick.com/Recipes/Dessert/Colorful-Meringue-Cookies Hope this helps!
Jelly fish says
I love these they turned out so well and have a perfect lemony flavor. I have only made merangues one before and these turned out great.
Jessica@A Kitchen Addiction says
I’m so glad you liked them! Thanks for letting me know!
Allison says
Would i be able to freeze these once they’re made and then thaw them for an event? I’m baking a lot of cookies and want to make as many as i can ahead of time.
Jessica@A Kitchen Addiction says
Sorry for the delayed response. Your comment ended up buried in my spam folder for some reason! It is possible to freeze them, however, you have to be careful when they thaw to make sure that no moisture gets in the container. Any moisture will cause the crunchy shell to get a bit soggy. If it’s possible, it might be best to just make them when you’ll serve them fresh.
Rachel says
I have always wanted to make these kind of cookies. This recipe does not disappoint. The flavor is powerful and it’s super easy to make (best if you have a mixer though). I’d like to try this with other flavors soon.
Jessica@A Kitchen Addiction says
I’m so glad you liked them! Let me know if you try other flavors! 🙂