Last Updated on March 26, 2022 by Anne-Marie
These meringue cookies are deliciously gluten-free. This meringue recipe is flavored with grated Meyer lemon rind and vanilla.
Why this recipe works
I love eating these Lemon Flavored Meringue Cookies. They’re little bites of sweet egg white goodness!
They’re low in fat, gluten-free, and a fairly guilt-free indulgence.
Since I was a kid, meringue cookies have always been one of my favorite kind of desserts.
As a teen, I would always stop at the bakery at our town's main street and buy a meringue cookie while out with shopping my friends. Better than fast food!
Making meringue cookies with Meyers lemons
Making this meringue recipe is just as much fun as eating them!
Flavoring with Meyer lemons
First, I flavored these meringue cookies with grated Meyer lemon rind, which gives them an amazing flavor.
Meyers lemons are usually available in the late winter to early spring. Most supermarkets carry them these days.
I like Meyer lemons because they’re sweeter and less tangy than regular lemons.
However, if you can’t find Meyer lemons use vanilla extract to make vanilla meringue cookies instead.
If you love Meyer lemons, check out my Meyer Lemon Shrub Drink Recipe.
How to make meringue cookies
Here are a few things you need to know to successfully make meringue cookies:
No grease please!
First, make sure your bowl and beater are super clean. If there’s any grease on your equipment, your egg whites will not stiffen.
Room temperature eggs
Second, your eggs should be at room temperature – around 68 to 70 degrees F.
Humidity is not your friend
Third, if it’s very humid, make meringue recipe another day. Seriously, your cookies won’t bake up if it’s humid out. Go out for ice cream instead!
Use real sugar, not sugar substitutes
Fourth, you have to use real sugar. (Not powdered sugar!) I used organic cane sugar, which turned out great, but regular granulated table sugar will work just fine.
Unfortunately, my efforts to make sugar free Lemon Flavored Meringue Cookies using sugar substitutes have all failed on me much to my chagrin.
Luckily, meringue cookies are low in calories, but still I wish I could make them low carb, too.
Make meringues in the evening
Finally, make your meringue recipe in the evening while you’re watching the news or a movie.
You see, you’ll need to bake the meringue cookies for 45 minutes and then turn off the oven and let them sit for at least 4 hours.
However, overnight is best so the meringues get super crispy. Just take them out in the morning and put them in an airtight container for later snacking.
Piping the meringue cookies
To color your meringue cookies, you can stripe your piping bag using paste food coloring. It’s totally optional, but it added a fun touch.
Not to worry. The paste food coloring doesn’t add anything to the taste.
I striped my piping bag with a little too much Wilton yellow paste food coloring. (Whoops!) Next time I wouldn't use so much.
It’s easy to learn how to pipe meringue cookies
You can learn how to stripe a piping bag with food coloring
I used to take Wilton classes when my kids were younger and they've come in handy when I bake.
Yield: 72 COOKIES
Lemon Flavored Meringue Cookies Recipe
These meringue cookies are deliciously gluten-free. This meringue recipe is flavored with grated Meyer lemon rind and vanilla.
Prep Time10 minutes
Cook Time45 minutes
Additional Time8 hours
Total Time8 hours 55 minutes
Ingredients
- No stick cooking spray
- 4 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon gluten free pure vanilla extract
- 1/2 teaspoon grated Meyer lemon zest
- Paste food coloring (optional)
Instructions
- Preheat oven to 225 degrees F.
- Line 2 large baking sheets with aluminum foil and spray with no-stick cooking spray. Set aside.
- Prepare a large piping bag with a large star tip.
- Beat egg whites on medium speed in a freestanding mixer using the wire whisk attachment until frothy. While still beating, add the cream of tartar and beat until soft peaks form.
- Increase speed to medium-high. Add sugar by the tablespoonful. Beat until the sugar is dissolved and stiff peaks are formed. (You’ll know you’re getting close when the egg whites start to get glossy.)
- Beat in extract and grated lemon zest until well incorporated.
- Fill the piping bag halfway with meringue. Pipe about 1 teaspoon of meringue on to the baking sheet. Make sure that meringues are 1 inch apart.
- Place both baking sheets in the oven and bake for 45 minutes. Turn oven off. Let meringues sit for at least 4 hours. Overnight is ideal.
- Gently remove meringues from the baking sheet by peeling the aluminum foil from meringue, if necessary.
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Nutrition Information:
Yield:
18Serving Size:
4 cookies
Amount Per Serving:Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 1g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on May 8, 2014. Updated with new pictures and information.
