Description
Delightful cookies that capture the classic taste of lemon meringue pie in a fun, bite-sized format.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, combine the flour, powdered sugar, and cornstarch.
- Cream the butter: In a larger bowl, beat the softened butter and vanilla extract until smooth and creamy.
- Combine the mixtures: Gradually add the dry mix to the creamed butter, mixing until just combined.
- Shape the cookies: Roll the dough into small balls and place them on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until they’re lightly golden.
- Prepare the meringue: In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Cool the cookies: Remove them from the oven and let them cool slightly.
- Top with meringue: Pipe or spoon the meringue onto each cookie.
- Final bake: Place them back in the oven and bake for an additional 5 to 7 minutes until the meringue is golden.
- Cool completely before serving.
Notes
Store any leftover cookies in an airtight container at room temperature for 2-3 days. They can also be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg