Lemon Meringue Cookies
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 5 dozen
Adapted from recipes found by Tyler Florence and Shauna Sever Italian-style meringue cookies using a syrup method to infuse with both sugar and intense lemon flavor.
  • 1 cup granulated sugar
  • ⅓ cup fresh lemon and lime juice
  • 2 teaspoons lemon zest
  • 5 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  1. Zest Lemons and Limes, then squeeze juice from fresh Lemon and Bearss Limes and strain through fine mesh sieve, set aside.
  2. Preheat oven to 200°F, line three baking sheets with parchment paper.
  3. Setup piping bag with large star tip.
  1. In a large bowl beat room temperature egg whites until foamy, sprinkle in cream of tartar. Increase mixer speed to medium high and continue mixing until soft peak form.
  2. While the mixer is going, create your syrup.
  3. Add sugar, zest and lemon-lime juice (tip strain juice through fine mesh sieve first) to small heavy bottom sauce pan. Swirl to dissolve sugar and heat over medium high until it is clear, increase heat and boil until sugar syrup is at 240°F (soft ball stage.) Take off heat.
  4. Slowly pour hot syrup in a thin stream a little at a time into the meringue and continue beating at medium-high until you’ve used it all and the meringue is glossy and very stiff peaks form and hold their shape.
  5. Spoon meringue into piping bag and form 1 ½” cookies in the parchment paper.
  6. I added a couple drops of food coloring to make both green and yellow cookies.
  7. Bake at 200°F for 2 ½ hours, rotating pans every thirty minutes or so for even baking. Once done turn off oven and crack open the door and let cookies slowly cool down for at least an hour more. Remove from baking pans and cool completely on a wire rack.
  8. Store cookies up to one week in airtight container.
Recipe by What about the food? at https://whataboutthefood.com/lemon-infused-italian-meringue-cookies/