Low Fat Lemon Meringue Cookies
Delight your taste buds with these airy, guilt-free Low Fat Lemon Meringue Cookies, a perfect treat for citrus lovers seeking a light and healthy dessert option. Made with just a handful of simple ingredients—fluffy egg whites, zesty lemon zest, and a touch of pure lemon extract—these cookies are naturally low in fat yet bursting with bright, tangy flavor. Whipped to perfection until soft, glossy peaks form, and baked low and slow, each crisp bite delivers a melt-in-your-mouth texture with a subtly sweet, lemony finish. Ready in just 15 minutes of prep and yielding 36 dainty cookies, this recipe is perfect for parties, afternoon teas, or guilt-free snacking. Plus, they’re naturally gluten-free and can be dressed up with a pop of yellow color for extra visual appeal!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 0.25 teaspoons Cream of tartar
- 1 teaspoons Pure lemon extract
- 1 teaspoons Fresh lemon zest
- 1 drop Yellow food coloring (optional)
Directions
Step 1
Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
Step 2
In a clean, grease-free mixing bowl, add the egg whites and cream of tartar.
Step 3
Using an electric mixer on medium speed, beat the egg whites until they form soft peaks.
Step 4
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the mixture. Increase the mixer speed to high once half the sugar has been incorporated.
Step 5
Continue beating until the mixture forms stiff, glossy peaks and the sugar is fully dissolved. This should take about 5-7 minutes.
Step 6
Add the lemon extract, lemon zest, and optional yellow food coloring. Gently fold them into the meringue mixture with a spatula until evenly combined.
Step 7
Transfer the meringue to a piping bag fitted with a star or round tip. Pipe small dollops or swirls onto the prepared baking sheets, spacing them about 1 inch apart.
Step 8
Bake the cookies in the preheated oven for 90 minutes. Do not open the oven door during baking to ensure the meringues maintain their shape.
Step 9
After 90 minutes, turn off the oven and let the meringues cool completely inside the oven for at least 1 hour before removing them.
Step 10
Carefully transfer the cookies to a sealed container or enjoy immediately. Store at room temperature for up to one week.
Nutrition Facts
| Serving size | (339.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 846.1 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 219.7mg | 0% |
| Total Carbohydrate 204.1g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 201.1g | |
| Protein 14.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 10.3mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 343.2mg | 0% |
Source of Calories