Lemon Meringue Cookies Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large egg whites
02 -
1 cup granulated sugar
03 -
1 teaspoon cornstarch
04 -
1 teaspoon white vinegar
05 -
1 tablespoon lemon zest
06 -
1 tablespoon fresh lemon juice
07 -
A pinch of salt
→ Optional Toppings
08 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
02 -
In a clean bowl, beat the egg whites until foamy. Add a pinch of salt and continue beating until soft peaks form.
03 -
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.
04 -
Gently fold in the cornstarch and vinegar, ensuring they are well incorporated.
05 -
Carefully fold in the lemon zest and juice. Avoid deflating the meringue.
06 -
Using a piping bag fitted with a star tip, pipe small mounds of meringue onto the prepared baking sheet, spacing them a few inches apart.
07 -
Place the baking sheet in the preheated oven and bake for about 1 hour. The cookies should be dry to the touch and can easily lift off the parchment paper.
08 -
Turn off the oven and leave the cookies inside to cool gradually to room temperature for at least 30 minutes.
09 -
If desired, sprinkle powdered sugar on top for additional sweetness and presentation.
# Notes:
01 -
Allow cookies to cool in the oven to prevent cracking caused by rapid temperature changes.