Lemon Meringue Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 8 Egg whites, large

• Condiments

  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 3 drops Food coloring, Yellow
  • 2 tsp Lemon extract
  • 1 Dash Salt
  • 1 1/2 cups White sugar

Found on annsentitledlife.com

Description

Ingredients

• 8 large Egg Whites, at room temperature
• 2 tsp Fresh Lemon Juice
• Dash Salt
• 2 tsp Lemon Extract
• 3 drops Yellow Food Coloring
• 1½ cups White Sugar

Directions

• • Preheat oven to 175°. • Line 2-3 cookie sheets with parchment paper. • In a large mixing bowl, beat together the egg white, lemon juice and salt on medium speed until foamy. • Add the lemon extract, then the 3 drops of food coloring. • Slowly add the sugar, mix on medium until added. • Increase your mixer speed to high, and beat until the egg whites form a stiff peak. • Set up a large pastry bag with a star tip; fill with lemon meringue. • Pipe the lemon meringue onto the parchment paper. Form swirls, s-shapes, dots, whatever shape you like. • Bake cookies for 4 hours on 175° until cookies are completely dry. • Transfer your cookies while still on the parchment paper (don’t remove hot cookies from the parchment paper!) to wire racks to cool, approximately 30 minutes. • Remove cookies from parchment paper when completely cool. • Store in an airtight container for up to one week. • Note: if stacking the Lemon Meringue Cookies in a container or bag, place parchment paper between stacked rows of cookies.