Lemon meringue clouds

October 27, 2009
0 Ratings
  • Makes 16 to 18 cookies
Author Notes

You can’t quite fit a whole lemon meringue pie in your pocket, but you can take a few of these lemon meringue clouds with you wherever you go. This recipe was inspired by an intro helicopter lesson high above the clouds. —Furey and the Feast

What You'll Need
  • 2 egg whites
  • Pinch Cream of Tartar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon lemon extract
  • Liter Lemon zest
  1. Preheat oven to 200 degrees. In a stand mixer with whisk attachment, beat egg whites on medium speed until they develop foamy bubbles. Add cream of tartar and whisk on medium-high speed until whites form billowy peaks (they won’t be totally stiff at this point).
  2. Add sugar to egg whites in a slow stream and beat until soft peaks become glossy and stiff. Beat in vanilla and lemon extract.
  3. Use a teaspoon to drop meringue cookies onto a parchment-lined baking sheet. Top each cookie with lemon zest (optional).
  4. Bake for 1 hour and 40 minutes, or until cookies are crisp on the outside, but not brown. Remove from oven and cool on a rack. Store in airtight container for up to 4 days.

See what other Food52ers are saying.

  • jwlucas
  • pauljoseph
  • Carol

3 Reviews

Carol April 20, 2015
Had a few extra egg whites to use up and came across these. Instead of lemon extract, the first one that came to hand was anise, so I went with it and sprinkled a few anise seeds on top. Very nice for you anise lovers out there!
jwlucas January 15, 2012
I've made these with satsuma and cara cara oranges and it worked well both times. With the second batch, blended the zest into the egg white mix as it looked too clumpy scattered on top. Also punched it up with a sprinkle of homemade satsuma dust -
pauljoseph October 27, 2009
very good recipe