30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lemon Meringue Cookies
Lemon Meringue Cookies
Lemon Meringue Cookies
⏱1h 30m
👥24 cookies
🔥110 cal
Hard
🍽️French
Delicate meringue cookies infused with the floral aroma of lavender and the bright, nuanced flavor of Meyer lemons. Swiss meringue method ensures a stable and silky smooth texture.
Delicate meringue cookies infused with the floral aroma of lavender and the bright, nuanced flavor of Meyer lemons. Swiss meringue method ensures a stable and silky smooth texture.
Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
Combine Egg Whites and Granulated Sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until sugar is dissolved and mixture is warm to the touch.
Remove from heat and beat with an electric mixer until stiff, glossy peaks form and the bowl is cool.
Gently fold in Cream of Tartar, Meyer Lemon Juice, Meyer Lemon Zest, and ground Lavender.
Transfer meringue to a piping bag fitted with a decorative tip.
Pipe meringue onto prepared baking sheet in desired kiss shapes.
Bake for 75-90 minutes, or until dry and crisp. Turn off oven and let cookies cool completely inside with the door slightly ajar.
Ingredients
24
440 gEgg Whites
1 cup200 gGranulated Sugar
1/4 tsp1.25 mLCream of Tartar
2 tbsp30 mLMeyer Lemon Juice
1 tbsp15 mLMeyer Lemon Zest
1 tsp5 mLCulinary Lavender Buds - finely ground
Equipment
Baking Sheet
Parchment Paper
Mixer
Double Boiler
Piping Bag
Decorative Piping Tip
Instructions
Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
Combine Egg Whites and Granulated Sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until sugar is dissolved and mixture is warm to the touch.
Remove from heat and beat with an electric mixer until stiff, glossy peaks form and the bowl is cool.
Gently fold in Cream of Tartar, Meyer Lemon Juice, Meyer Lemon Zest, and ground Lavender.
Transfer meringue to a piping bag fitted with a decorative tip.
Pipe meringue onto prepared baking sheet in desired kiss shapes.
Bake for 75-90 minutes, or until dry and crisp. Turn off oven and let cookies cool completely inside with the door slightly ajar.
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