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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/lemon-meringue-kiss-cookies-recipe/