Lemon Or Lime Meringue Cookies Recipes

LIME MERINGUE KISSES COOKIE RECIPE

Steps:

• Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
• Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
• Fold in lime zest and vanilla.
• Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
• Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.

LEMON LIME COOKIES

Steps:

• Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.

LOW FAT LEMON MERINGUE COOKIES

Steps:

• Preheat oven to 400°.
• Line two baking sheets with baking parchment and set aside.
• Beat egg whites and salt in small bowl at high electric-mixer speed until frothy.
• With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes).
• Beat in vanilla, then by hand fold in lemon zest.
• Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2-inches apart.
• Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight) Peel meringue off parchment and store in airtight container.

LEMON OR LIME MERINGUE COOKIES

Steps:

• Preheat oven to 350°F.
• beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
• continue beating and add sugar one tablespoon at a time until shiny.
• continue beating and add in lemon or lime juice.
• continue beating until stiff peaks form- don't underbeat!
• drop in small spoonfuls onto parchment lined baking sheets.
• bake for 10-12 minutes at 350 until lightly browned.
• be sure to store in an airtight container to maintain their texture.