Lemon or Lime Meringue Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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an easy and very low fat cookie that is suitable for passover. Using citrus juice stabilizes the meringue so you don't need cream of tartar or vinegar. This makes a light cookie that is chewy inside- if you'd like a drier meringue you can bake at 250 for an hour then turn the oven off and leave it in for another hour- those taste more like the meringues you can buy at the store Ingredients:
2 egg whites |
5 tablespoons sugar |
1 teaspoon lemon juice or 1 teaspoon lime juice |
Directions:
1. Preheat oven to 350°F.
2. beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
3. continue beating and add sugar one tablespoon at a time until shiny.
4. continue beating and add in lemon or lime juice.
5. continue beating until stiff peaks form- don't underbeat!
6. drop in small spoonfuls onto parchment lined baking sheets.
7. bake for 10-12 minutes at 350 until lightly browned.
8. be sure to store in an airtight container to maintain their texture.
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