How To Cook Lemon Meringue Cookies
Lemon Meringue Cookies are cookies that my husband absolutely loves – even better than Chocolate Chip Cookies! Each little cookie is like eating a bite size lemon meringue pie. They are a perfect cookie for a summertime treat. They are light yet bursting full of melt-in-your-mouth lemon flavor.
These Lemon Meringue Cookies are a low-fat and gluten-free cookie that men seem to really love. Do not make egg white meringues on a rainy or really humid day. Meringue is mostly air and if that air contains a lot of water, it will likely cause your meringue to fail.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 50 cookies
Serving Size: 1 Cookie
Calories per serving: 19
Fat per serving: 0
1 (.3-ounce) package sugar-free lemon gelatin*
1 cup super-fine or Baker's sugar
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
* Learn how to use Gelatin in your cooking and also the history of Gelatin, Gelatine, and JELL-O.
Granulated or powdered gelatin, gelatin sheet, or instant gelatin can be used interchangeably in your recipes.
In order to achieve the correct results when preparing recipes includes gelatin, you must be able to handle gelatin properly and incorporate it correctly.
Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks. Check out How To Make A Perfect Meringue.
Drop batter by tablespoonfuls onto non-stick baking sheets.
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