Lemon Meringue Kiss Cookies Recipe

Introduction

Lemon Meringue Kiss Cookies are light, airy treats bursting with bright citrus flavor and a delicate sweetness. These little cookies have a crisp exterior with a melt-in-your-mouth texture, perfect for any occasion or a simple coffee break.

Ingredients

• 3 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2/3 cup sugar
• 2 teaspoons fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper or a baking mat.
2. Step 2: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and beat on medium-low speed until foamy.
3. Step 3: Add the cream of tartar and salt, then continue beating on medium speed while slowly sprinkling in the sugar. Be careful not to add the sugar too quickly.
4. Step 4: Increase the mixer speed to high and beat until the egg whites are thick, glossy, and stiff peaks form.
5. Step 5: Gently fold in the lemon zest, lemon juice, and vanilla extract using a spatula, mixing just until combined. Avoid over stirring.
6. Step 6: Transfer the mixture to a piping bag fitted with a star tip. Pipe about one teaspoon of batter per cookie onto the prepared baking sheets. Space them close together, as they will not spread during baking.
7. Step 7: Bake for approximately 2 hours or until the cookies are hardened and no longer sticky. Remove from the oven and let cool completely on the baking sheets.

Tips & Variations

• For extra lemon punch, sprinkle a little more lemon zest on top of the cookies before baking.
• If you don’t have a piping bag, you can use a plastic sandwich bag with a corner snipped off for piping.
• Try adding a drop of yellow food coloring to the meringue for a sunny, bright appearance.
• Store these cookies in a single layer to keep their delicate shape intact.

Storage

Store Lemon Meringue Kiss Cookies in an airtight container at room temperature. They will keep well for up to one week. Avoid storing in the refrigerator as moisture can make them sticky. To refresh, allow to return to room temperature if they feel too hard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

It’s best to use granulated sugar for this recipe to achieve the right texture and structure in the meringue. Powdered sugar contains cornstarch which can affect whipping.

What happens if I underbake or overbake these cookies?

Underbaked meringues will be sticky and too soft, while overbaking can cause them to become brittle and dry. Baking low and slow ensures they dry out properly without browning.

Lemon Meringue Kiss Cookies Recipe

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★★★★★

4.5 from 149 reviews

Delight in these delicate Lemon Meringue Kiss Cookies featuring a light, airy texture and a bright citrus flavor. Perfectly crisp on the outside and tender inside, these cookies are made by whipping egg whites with sugar and fresh lemon zest, then slow-baking to achieve their signature melt-in-your-mouth finish.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: Approximately 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookies

• 3 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2/3 cup sugar
• 2 teaspoons fresh lemon zest
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare Oven and Baking Sheets: Preheat your oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat to prevent the meringues from sticking.
2. Start Whipping Egg Whites: In the bowl of your stand mixer fitted with a whisk attachment, add the egg whites. Begin beating on medium-low speed until the egg whites appear foamy, indicating air incorporation has started.
3. Add Cream of Tartar and Salt: Add the cream of tartar and salt to stabilize the egg whites. Continue beating on medium speed, which helps the mixture gain structure.
4. Gradually Add Sugar: Slowly sprinkle in the sugar, ensuring it dissolves well. Adding it slowly prevents the meringue from becoming grainy and helps achieve a smooth, glossy texture.
5. Whip to Stiff Peaks: Increase speed to high and beat until the meringue is thick, glossy, and holds stiff peaks securely when the whisk is lifted.
6. Fold in Flavors: Using a spatula, gently fold in the fresh lemon zest, lemon juice, and vanilla extract. Be careful not to overmix to maintain the meringue’s airiness.
7. Pipe the Meringue: Transfer the mixture to a piping bag fitted with a star tip. Pipe about one teaspoon of the mixture per cookie onto the prepared baking sheets. Pipe them close together as they will not spread during baking.
8. Bake Slowly: Bake in the preheated oven for approximately 2 hours or until the meringues are hardened to the touch and no longer sticky.
9. Cool Completely: Remove the baking sheets from the oven and allow the cookies to cool fully on the sheets. Cooling ensures they firm up properly without cracking.
10. Store Properly: Once cooled, store the lemon meringue kiss cookies in an airtight container to keep them crisp and fresh.

Notes

• Ensure egg whites are at room temperature to achieve maximum volume when whipped.
• Do not rush adding sugar; dissolve it gradually for a glossy meringue.
• Use fresh lemon zest and juice for the brightest flavor.
• Keep baked cookies in an airtight container to prevent moisture absorption and loss of crispness.
• These meringues are low fat and naturally gluten free, making them suitable for many diets.

Keywords: lemon meringue cookies, meringue kisses, citrus cookies, light lemon dessert, egg white cookies, gluten free cookies