Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

lemon mirengue cookies

(2 ratings)
AnthonyNicometi avatar
Recipe by
Anthony Nicometi Jr
@AnthonyNicometi
Cheektowaga, NY

So, I'm subscribed to a bunch of cooking shows on Youtube. and the other day Laura Vitale made 'Mirengue cookies' with a little bit of coconut on there. And I thought "Well those look good!" but Alas....I was fresh out of coconut. So I made them with a little bit of lemon zest. And they honestly are so amazing! and I cant imagine them having a whole lot of calories, since they're mostly egg whites and sugar. They're Crunchy and sweet, and can satisfy any sweet tooth! also the recipe is very adaptable! Hope you enjoy :)

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 4 Hr 15 Min

Ingredients For lemon mirengue cookies

  • 3
    egg whites
  • 2/3 c
    granulated sugar
  • pinch
    cream of tartar
  • pinch
    salt
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    lemon zest
  • Few
    drops yellow food coloring (optional)

How To Make lemon mirengue cookies

  • 1
    In a small food processor or blender, Take your 2/3c of sugar, and pulse on high for 90 seconds. And Presto! you now have superfine sugar!
  • 2
    Preheat your oven to 275 degrees, line a couple of baking sheets with parchment paper and set aside.
  • 3
    In a large bowl with a hand held electric mixer, whisk the egg whites until they become a little frothy, add the cream of tartar and salt and mix it in until combined.
  • 4
    Slowly add the sugar and whisk the mixture until the egg whites become thick and very glossy and the sugar has dissolved (pinch the mixture in between your fingers and see if you feel the sugar, if you do, keep mixing)
  • 5
    Add lemon zest and food coloring, and fold until combined.
  • 6
    With either two small spoons or in a piping bag fitted with a large round tip, form little dollops on your prepared baking sheet a couple inches apart.
  • 7
    bake them for 1 hour and 15 minutes making sure to rotate the baking sheets half way through baking. Turn the oven off and let them cool and dry out with the oven door shut for 3 hours.
  • 8
    Store them in an airtight container at room temperature for a couple weeks! If they last that long ;)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT