Meringue cookies are one of my favorite treats. At Christmas time, I make peppermint meringues with crushed peppermints so it is just logical that I have a summertime version as well with crushed Lemonhead candy. Lemon meringue cookies need to be kept in an air-tight container or Ziploc bag, but I don’t think these will last that long to worry about how to keep them.
Affiliate link are used. I might make a small commission off of purchases through these links at no extra charge to you. Thank you for visiting me today.
If you have been following my blog, you should know by now that I won’t do it unless it is easy. This certainly qualifies as easy. You don’t actually bake meringues as much as you use the oven to dry them out so they require some time in the oven (like 2-3 hours), but no real work.
Are you ready to make some lemon meringue cookies? Check out the recipe below!
Ingredients
- 2 Egg Whites
- 1/8 tsp Cream of Tartar (or pinch)
- 1/8 tsp Salt (or pinch)
- 1/2 cup Sugar
- Crushed Lemonheads
Instructions
- Start by crushing Lemonheads. I usually use a food processor for this, but my food processor is currently laying on a beach in the Caribbean (in other words, not working). So I had to get creative. A Ziploc bag and a rolling pin did the trick. It was a little like a certain Facebook game that I enjoy.
- I bet these would be good sprinkled on sugar cookies, too.
- Line a pan with aluminum foil or parchment paper. Preheat oven to 200 degrees or the lowest your oven will go.
- Place egg whites, cream of tartar, and salt in a bowl. Have the sugar nearby, but don’t add the sugar yet. With a mixer, whip until fluffy. It should look like this. If you can turn off the mixer, lift it, and get those Dr. Zeus mountain top or elf shoes looking flip like in the center of this picture below, it’s good.
- Go back to whipping and slowly add the sugar to the mixture. Once all the sugar is incorporated, it should look glossy and have stiff peaks like below.
- At this point, a pastry chef would spoon this mixture into a piping bag. I’m not a pastry chef. I don’t even play one on TV.
- I use two spoons. I scoop the mixture onto one spoon and use the other spoon to drop the mixture onto your prepared pan. I like to weird designs and shapes I get with this method. They are fun.
- Now the fun part. Sprinkle the crushed Lemonheads over the cookies.
- I made a little mess with mine. It’s all good.
- Put them into the oven for 2-3 hours on 200 degrees. Remember that you’re not trying to bake these cookies, but rather to dry them out.
- In the picture above, they are done. They are thoroughly dried out and crispy. They melt in my mouth and definitely remind me of a lemon meringue pie… just less fat.
