Light as air, little lemony-sweet lemon meringue kiss cookies practically melt in your mouth.
Lately I’ve been focusing on lighter sweets, like smoothie parfaits last week, and now these lemon meringue kisses. These tiny lemon meringues are bright, sunny, and refreshing — just the thing when I want a taste of spring even on the coldest days.
One great thing about meringue cookies: they’re naturally gluten free and low in calories. That makes them an excellent lighter treat for anyone craving something sweet without a lot of guilt. They’re delicate, airy, and feel indulgent while staying simple and clean.
Winter is the peak season for lemons, so it’s the perfect time to use their bright flavor. Fresh lemon zest adds that citrus sparkle that makes these meringues so addictive.
More lemon recipes to try
Lemon Rosemary Cookies
Strawberry Lemon Scones
Lemon Sugar Scones
Rainbow Lemon Meringue Pie
How to choose the best lemons
- Pick lemons with an even color. Green spots mean they were harvested too early; dark spots mean they’re overripe or have been sitting too long.
- Fresh lemons keep about 10 days on the counter and up to 3 weeks in the refrigerator.
- Store cut lemons wrapped tightly in plastic in the fridge for up to three days.
Meringue can seem intimidating, but these cookies are straightforward and use just five ingredients: egg whites, cream of tartar, salt, sugar, and lemon zest. If gluten is a concern, be sure to use a gluten-free cream of tartar (brands like McCormick, Spice Islands, or Durkee are commonly gluten-free).
Tips for the fluffiest meringues
- Start with room temperature egg whites and beat until soft peaks form.
- Add the sugar slowly so it dissolves completely into the egg whites.
- Stop when you have stiff, glossy peaks — the mixture should hold its shape when you lift the beaters.
- Do not overbeat. Overbeaten whites turn grainy and watery and can’t be fixed.
- Gently fold in the lemon zest and pipe the meringue using a pastry bag with a star tip to preserve the airiness.
These bite-sized meringues take a long time to bake and dry, but once finished they store well. Keep them in an airtight container for up to a month or freeze for up to three months — convenient for a quick, low-calorie sweet fix.
Tools you’ll need
Mixer
Parchment paper
Baking sheets
Pastry bag with a star tip
Microplane zester
Lemon Meringue Kisses
Ingredients
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 1/2 cup sugar
- 2 1/2 teaspoons fresh lemon zest (finely grated)
Instructions
- Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a medium bowl or stand mixer, combine the egg whites, cream of tartar, and salt. Beat on high until soft peaks form — the peaks will be soft and will fold back into themselves.
- With the mixer running, add the sugar two tablespoons at a time, allowing it to dissolve completely. Continue beating until the meringue forms stiff, glossy peaks. Turn off the mixer and gently fold in the lemon zest.
- Spoon the meringue into a pastry bag fitted with an open star tip. Pipe 1½-inch stars about an inch or two apart on the prepared baking sheets. This batch should yield about 50 kisses.
- Bake for 90 minutes, switching the baking sheets between the upper and lower racks halfway through. After baking, turn off the oven and leave the meringues inside to dry completely for 1 hour.
- Transfer to a wire rack to cool completely. Store in an airtight container for up to a month or freeze for up to three months.
Nutrition
Serving: 1 of 50
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