Looking for a tasty new cookie to grace your cookie platter? These lemon meringue cookies are beautiful and will melt in your mouth. Check it out!
This recipe is courtesy of Country Living
- 6 large egg whites
- 2 tsp. fresh lemon juice
- 13 tsp. salt
- 1 tsp. Pure Lemon Extract
- 1 tsp. pure vanilla extract
- 1¼ c. sugar
Make the meringue: Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside. Place egg whites, lemon juice, and salt in a large bowl and beat using a mixer set on low speed until foamy. Add the extracts, increase mixer speed to medium, and add the sugar in a slow, continuous stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.
Bake the cookies: Fit a large piping bag with a large star tip and fill with meringue. Pipe 3-inch S shapes onto prepared baking sheets. Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until cookies are completely dry. Transfer the cookies, on the parchment, to a wire rack to cool — about 45 minutes. Store in an airtight container for up to 1 week.