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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Meringue Cookies Recipe

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This recipe for Lemon Meringue Cookies is from Jessica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•6 large egg whites, at room temperature
• 2 teaspoon(s) fresh lemon juice
• 1/8 teaspoon(s) salt
• 1 teaspoon(s) pure lemon extract
• 1 teaspoon(s) pure vanilla extract
• 1 1/4 cup(s) sugar
Directions:
Directions:
•Make the meringues: 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.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
1 hour

 

 

 

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