Lemon or Lime Meringue Cookies

“an easy and very low fat cookie that is suitable for passover. Using citrus juice stabilizes the meringue so you don't need cream of tartar or vinegar. This makes a light cookie that is chewy inside- if you'd like a drier meringue you can bake at 250 for an hour then turn the oven off and leave it in for another hour- those taste more like the meringues you can buy at the store”
READY IN:
25mins
SERVES:
12
YIELD:
24-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
  3. continue beating and add sugar one tablespoon at a time until shiny.
  4. continue beating and add in lemon or lime juice.
  5. continue beating until stiff peaks form- don't underbeat!
  6. drop in small spoonfuls onto parchment lined baking sheets.
  7. bake for 10-12 minutes at 350 until lightly browned.
  8. be sure to store in an airtight container to maintain their texture.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: