Meyer Lemon Meringues

This is my first time making small meringues and I am happy to say, they turned out pretty darn good. Crispy on the outside and a little bit of chew on the inside.  Nicely sweetened and brimming with citrus flavor thanks to the addition of both meyer lemon peel and juice.

You would think these cookies were extra delicate but they aren't.  They are quite sturdy and won't crumble into bits with the first bite. Sandwiched together with some lemon curd would be wonderful!

These "cookies" are gluten-free and quite easy to prepare.  You can either pipe the batter onto the prepared cookies sheets or just dollop them on with a tablespoon. These take 50 minutes to bake on low heat then you let them cool in the oven for about 1/2 hr.  After that they are done and ready to eat.

I found the source recipe on Joy The Baker's amazing site.  She has such incredible recipes and photos! Plus her new cookbook is about to launch as well. I am proud to say I have pre-ordered it.
She ground and toasted her almonds. In the future, I will do the same. I think it will give the meringues a great flavor. I didn't have almonds on hand but I did have almond flour and just went with it; no toasting.

If you like a more robust lemon flavor, opt for regular lemons. And if that doesn't cut it for you, add one teeny-tiny drop of essential lemon oil to the batter and see what that is like. I am sure it will give you the citrus hit you are craving!

So if you want to bake up some sweet, light and lemony meringues then let's get to it.

*adapted source recipe:   Lemon Almond Meringues,  Joy The Baker


1/4 cup almond flour
1 tablespoon cornstarch
2 egg whites
pinch of salt
1/2 cup finely granulated sugar
1/2 teaspoon meyer lemon juice
zest from one meyer lemon


PREHEAT oven to 200F
LINE 2 cookie sheets with parchment paper

IN SMALL BOWL, whisk together almond flour and cornstarch. Set aside
IN BOWL OF STAND MIXER, fitted with whisk attachment, beat egg whites and salt on MED speed for 1 minute
ADD sugar and lemon juice
BEAT on HIGH speed for 6-8 minutes or until firm peaks form
FOLD in almonds/cornstarch and lemon zest
PIPE or spoon 1 tablespoon sized mounds onto prepared cookie sheets
BAKE 50 minutes
TURN OFF oven and open door so it is slightly ajar
LET cookies cool for 1/2 hr before removing from sheets



  1. These are right up my alley! And the best part is they're fat-free!

  2. I LOVE all things lemon!! And these look tasty! Thanks for sharing at oopsey daisy!

  3. What pretty little meringues! Congrats on your first try at them too. I need to take on the challenge some day.


Thank you for your comments!

Linda @ Lemon Drop