These Lemon Meringue Cookies are light, airy and bursting with bright citrus flavor! With just five simple ingredients, these absolutely irresistible cookies have that perfect crispy exterior and a melt-in-your-mouth interior. The beautiful yellow swirl makes them so pretty and perfect for celebrations!
Love lemon desserts? You’ll want to try my Lemon Blueberry Bundt Cake, Lemon Blueberry Bread and this Lemon Tea Cookies next!
Lemon Meringue Cookies Recipe
If there’s one thing I can never resist, it’s a sweet and delicate meringue cookie -especially when it’s bursting with bright lemon flavor! I’ve always loved the classic combination of lemon and meringue (lemon meringue pie anyone?), so naturally, turning it into a cookie was a must. And let me tell you – after making this recipe, I might just be obsessed!
What I love most about these cookies is just how simple they are to make. They only use five ingredients, yet they look so elegant and impressive. The key to getting these cookies just right is whipping the egg whites to stiff peaks, which gives them that perfect crispy texture on the outside while keeping them light and airy on the inside. And if you want to add a little extra flair, the yellow food coloring stripes create the prettiest festive swirls!
These cookies are great for bringing to springtime gatherings, tea parties, or even just to enjoy as a sweet treat to brighten your day. Trust me, once you make a batch, you’ll find yourself reaching for another (and another)!
Why You’ll Love This Recipe
Bright, zesty, and melt-in-your-mouth delicious! These lemon meringue cookies are bursting with citrus flavor and they have the perfect crisp-yet-delicate texture that makes them irresistible. No matter what you’re baking them for, these cookies are sure to brighten your day. I know you’re going to love this recipe as much as I do – here’s why!
- Light and Crisp: These cookies are baked low and slow to achieve the perfect crunchy exterior while staying airy and delicate inside.
- Bold Lemon Flavor: A mix of fresh lemon juice and lemon gelatin powder gives these cookies a bright, tangy kick.
- Easy to Make: With just a few simple ingredients, you can whip up a batch in no time!
- Beautiful and Elegant: Piped with a star tip and swirled with yellow food coloring, they look just as good as they taste!
How to Make Lemon Meringue Cookies
Crisp, citrusy, and perfectly sweet, these lemon meringue cookies are a delightful treat that practically melt in your mouth. With their delicate texture and bright lemon flavor, they strike the perfect balance between light and indulgent. Plus, their airy, cloud-like texture makes them irresistibly snackable—you won’t be able to stop at just one!
Let’s take a quick at how to make these cookies and as always, you can find the full, printable recipe card at the end of the post.
- Add the egg whites and lemon juice to a large mixing bowl or bowl of a stand mixer.
- Beat until soft peaks form.
- Gradually beat in the lemon gelatin powder and powdered sugar.
- Beat an additional 5 to 10 minutes or until you have firm peaks.
- Prepare a large piping bag and use the food coloring gel to “draw” several lines inside the bag.
- Gently scoop the meringue mixture into the piping bag and pipe cookies onto a parchment lined baking sheet.
- Bake at 200°F for 2 hours and 15 minutes (on the lowest rack) or until the cookies are dry to the touch and easily lift off the pan.
- Turn off the oven and allow the cookies to cool completely in the oven with the door closed.
Switch things up by using different flavored gelatin powders like strawberry and use different food coloring gels like purple, pink or blue – perfect for parties!
Storage Information
Room Temperature: To keep your lemon meringue cookies light and crisp, store them in an airtight container at room temperature for up to one week. Avoid storing them in humid environments, as moisture can make them turn out sticky or chewy.
Freezer: If you need to store them for longer, you can freeze them in a single layer in an airtight container for up to one month—just let them thaw at room temperature before enjoying!
Variations to Try
- Swap the lemon juice and gelatin powder for orange juice and orange gelatin for a citrusy twist.
- Use strawberry or raspberry gelatin powder for a fruity, colorful alternative.
- Drizzle the cooled cookies with melted white or dark chocolate for an extra indulgent touch.
- Add a hint of finely grated lemon zest or a tiny pinch of dried lavender for a unique flavor boost.
- Use multiple gel food colors to create a fun, marbled effect when piping!
Why won’t my egg whites whip to stiff peaks?
Make sure your bowl and beaters are completely clean and free from grease. Even a little bit of fat or egg yolk on the bowl or beaters can prevent the egg whites from whipping properly. Also, room temperature egg whites whip the best!
Can I make these cookies without the gelatin powder?
Yes! The gelatin adds extra lemon flavor and a touch of structure, but you can leave it out and use a bit more lemon juice or zest for natural flavor.
Why are my meringue cookies chewy instead of crisp?
Humidity is the enemy of meringues! If your cookies are chewy, they may have absorbed moisture from the air. Try baking them a little longer or letting them cool in the oven with the door slightly open.
How do I prevent cracks in my meringue cookies?
Slow cooling is key! Keep them in the oven with the door closed after baking. This helps to prevent sudden temperature changes, which can cause the cookies to crack.
Trish’s Tips
- Fresh lemon juice is a must in this recipe! The freshly squeezed juice gives the best flavor and it helps stabilize the egg whites.
- Cold egg whites won’t whip as well, so let them sit out for about 30 minutes at room temperature before using.
- Make sure you beat the meringue to stiff peaks. This means the egg whites don’t collapse when you lift the beaters. Doing this step ensures your cookies keep their shape while baking.
- If using food coloring gel, lightly paint stripes inside the piping bag for a beautiful marbled effect.
- Meringues need to bake at a low temperature (200°F) for a long time to dry out without browning.
- Turning off the oven and letting the cookies cool inside prevents cracking and helps the cookies stay crisp.
More Lemon Recipes
Lemon Meringue Cookies
Ingredients
- 2 large egg whites room temperature
- 1 teaspoon lemon juice fresh squeezed
- 2 tablespoons lemon gelatin powder
- 1 cup powdered sugar sifted
- yellow food coloring gel for stripes, optional
Instructions
- Move rack to the lowest position in the oven and preheat to 200°F. Line a cookie sheet with parchment paper, set aside.
- In a large mixing bowl or the bowl of a stand mixer, add the egg whites and lemon juice and beat together until soft peaks form, about 3 to 5 minutes.2 large egg whites, 1 teaspoon lemon juice
- Gradually add in the lemon gelatin powder and powdered sugar, ⅓ cup at a time until all the sugar has been added, continuously beating the mixture.2 tablespoons lemon gelatin powder, 1 cup powdered sugar
- Beat an additional 5 to 10 minutes or until you have firm peaks. The peaks should stand stiffly even when the beater is removed.
- Prepare a large piping bag with a 1M Wilton tip (or equivalent tip) and then use the food coloring gel to "draw" several lines on the inside of the bag. Be careful not to smudge the gel.yellow food coloring gel
- Gently scoop the meringue mixture into the piping bag, being careful not to disturb the food coloring.
- Pipe cookies onto the prepared baking sheet, at least ½ inch apart.
- Bake the cookies for 2 hours and 15 minutes (on the lowest rack) or until the cookies are dry to the touch and easily lift off the pan.
- Do not remove the cookies. Turn off the oven and allow the cookies to cool completely in the oven with the door closed, about 1 hour.
Notes
- Room Temperature: To keep your lemon meringue cookies light and crisp, store them in an airtight container at room temperature for up to one week. Avoid storing them in humid environments, as moisture can make them turn out sticky or chewy.
- Freezer: If you need to store them for longer, you can freeze them in a single layer in an airtight container for up to one month—just let them thaw at room temperature before enjoying!
Equipment Needed (affiliate links): Large Baking Sheet | Parchment Sheets | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
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