Lemon Lavender Meringue Cookies
Delight in the whimsical blend of tangy lemon and soothing lavender with these airy meringue cookies – perfect for a light and refreshing treat.
Prep time: 15 minutesCook time: 1 hour 30 minutesServes: 24
Ingredients
4 large egg whites
1 cup granulated sugar
1 tsp lemon juice
1/2 tsp lemon zest
1 tsp dried lavender flowers
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 225°F and line two baking sheets with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
3. Add the cream of tartar and salt, and continue to beat until soft peaks form.
4. Gradually add the sugar, a tablespoon at a time, and beat on high speed until stiff peaks form and the mixture is glossy.
5. Gently fold in the lemon juice, lemon zest, lavender flowers, and vanilla extract until just combined.
6. Using a piping bag fitted with a star tip, pipe small mounds of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake in the preheated oven for about 90 minutes, until the meringues are dry and can be easily lifted off the parchment paper.
8. Turn off the oven and let the meringues cool in the oven for an additional hour to ensure crispness.
9. Once completely cool, store the meringue cookies in an airtight container.
Storage
Store meringue cookies in an airtight container at room temperature for up to 2 weeks.
Reheating
Meringue cookies are best enjoyed without reheating to maintain their delicate crunch.
Scan for cooking tips & leave a review!
itsonly.recipes/view/lemon-lavender-meringue-cookies
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
