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Lemon Meringue Cookies: A Fat-free Recipe

Lemon Meringue Cookies: A Fat-free Recipe

Why are lemon meringue cookies a perfect snack? They are simple, fat-free but delicious. Plus, the sourness of lemon is a wonderful flavor for summer treats. I love lemon popsicle, lemon bar, lemon custard pie, etc. Seriously, I had not tried making any no-flour cookies. Those cookies I usually make mostly are the combination of flours (wheat flour, cornmeal or cocoa powder), chocolate chips and nuts. So, when I encountered this recipe by chance, I was so surprised. I decided to try it and it produced an incredible result.

Just need sugar and egg whites, light and tasty cookies will come out. You would have a great treat for a family party or friend gatherings. Lemon meringues also store well in an airtight container for several weeks or more. You can make them in advance for unexpected guests.

Lemon meringue cookies

Ingredients: (Serves 8)

 – 2 large egg whites
– 1/8 tsp cream of tartar
– 140 gram sugar
– finely grated zest of 1 lemon
– pinch of salt
– Preheat the oven to 225°F/110°C. Line a large baking sheet with foil or baking paper.
– In a large, grease-free bowl, beat the egg whites with an electric mixer on high speed until they are frothy. Add the cream tartar and salt and continue to beat on high until soft peaks form. Gradually add the sugar and continue to beat on high for 3-4 minutes or until stiff peaks form. Fold in the lemon zest.
– Drop the batter in rounded teaspoons onto the prepared baking sheet. Bake in the preheated oven for about 1 ½ hours or until dry and crispy but not yet begining to color. Turn off the oven and leave the cookies inside the oven for a further 30 minutes. Serve at room temperature.
– Serve the cookies with some homemade lemon curd and a hot drink.

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