Lemon Meringue Cookies

I recently tried to make a pavlova and I tried to cheat and use meringue powder. I just find it easier to measure than egg whites, which are notoriously hard to work with. That’s the one thing with baking, your measurements need to be exact in order for your recipe to work. Unfortunately it still did not work out for me. I didn’t receive the height that I wanted. Ever since becoming a food photographer I know often think about how what I’m cooking/baking is going to translate to a picture. I’m a total fan of ugly delicious food, but we eat with our eyes. I would be doing you guys a disservice by making ugly food. I usually save those ugly delicious shots for my Instagram stories.

At the end of my pavlova debacle I had a whole big-ass tub of meringue powder (my husband could only find the 16 oz. tub) that I needed to use. Inspired by the packaging, there was this fun, fluffy, swirl that graced the label. Then I remembered that meringue cookies were a thing. I ended up tweaking Wilton’s recipe for my meringue cookies. The only thing I really changed about this recipe was that I used lemon extract instead of vanilla. The only reason I changed it was because I couldn’t find clear imitation vanilla. But to be honest I like them way better with the lemon extract. The sourness of the lemon helps to tone down the sweetness of the cookies. They’re crunchy, chewy, light, and fluffy perfect accent to any dessert table.

Lemon Meringue Cookies

Ingredients

1/4 cup Meringue Powder, 4 oz. Egg White Substitute

2 teaspoons lemon extract

1/2 cup water

1-1/3 cups granulated sugar

Favorite icing color

Directions

Preheat oven to 250°F. Prepare cookie pans with parchment paper.

In large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip until stiff peaks. Add vanilla and icing color and whip until well combined, scraping down bottom and sides of bowl as necessary.

Fill Dessert Decorator Ultra with meringue. Attach tip 1M and pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan. Peel cooled meringues off of parchment paper.

2 thoughts on “Lemon Meringue Cookies

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