Lemon Drop Meringues - light meringues infused with lemon. Lemon juice and zest provide the perfect balance to these sweet, melt-in-your-mouth cookies. Garnished with lemon zest and sparkling sugar to give them a pretty, shimmery look.
These meringues are fantastic! The sweet yet slightly tart flavor is in perfect balance. The crispy exterior shell gives way to a light melt-in your-mouth texture. In a word, I'd call these Lemon Drop Meringues "heavenly".
I first made these Lemon Drop Meringues in the middle of my summer. I had just made my Lemon Mango Icebox Pie with the juices of fresh lemons and said, whoa! Meringues with lemon zest and a dash of lemon juice would be totally wonderful - and bam! Lemon Drop Meringues were created.
The recipe calls for egg whites, cream of tartar, sugar, lemon juice and the zest of a lemon. For this batch of Lemon Meringues, I added some lemon zest and white sparkling sugar to the tops as they baked in the oven. Next time, I might use yellow sparkling sugar to give the cookies more color.
Making meringues is easy. If you're making a recipe where you only need to use egg yolks, save the egg whites to make these treats.
Lemon Drop Meringues
- 2 egg whites , large eggs, at room temperature
- ½ teaspoon cream of tartar
- ⅔ cup granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest (plus more for garnish)
- 1 teaspoon sparkling sugar (optional)
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy.
- Add the sugar very slowly, about 1 tablespoon at a time while still beating.
- Add the lemon juice and continue beating until the meringue is shiny and holds stiff peaks.
- Fold in the lemon zest.
- Drop by heaping teaspoons onto cookie sheet and place about 1-inch apart.
- Top with extra lemon zest and sprinkle with sparkling sugar (optional).
- Place baking sheets in the preheated oven and turn the oven off.
- Leave the cookies undisturbed in the oven for at least 2 hours.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.