Lemon Meringue Stars

Lemon Meringue Stars

Sweet stars on pink cloudy plates… Simple is beautiful, isn’t it? Light, airy and crispy lemon flavoured star meringue cookies that melt in the mouth. They really are simple but sweet and impressive confections with little bit extra in the look if you lightly brown them on top!
Lemon Meringue Stars

Homemade meringues tend to have a bit chewy interior, but you can achieve all over crisp texture when continuing to bake in low temperature and leaving them in the oven until completely cooled. That said though they do not take long to make, you are better off making them in advance. High humidity environment is dangerous for meringues, it makes them soggy and for the same reason meringue cookies should not be refrigerated. They stay best when stored in airtight humidity-free containers. I sprinkle cornstarch on the bottom of the container, cover it with paper towel and line the cookies on top adding a paper towel between each layer and they’ve stayed crisp and humidity free.
Lemon Meringue Stars

The recipe below is with French meringue and require baking, I used a blow torch just to give them some colour. Italian meringue, that I use in macarons, is safe to use without cooking because of the boiling sugar syrup it’s made with. Italian meringue is also more stable and I recommend using it if you are baking in higher humidity environment.

Lemon Meringue Stars
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Lemon flavoured meringue star cookies.
Servings Prep Time
120star cookies 20minutes
Cook Time Passive Time
2hours 1hour
Servings Prep Time
120star cookies 20minutes
Cook Time Passive Time
2hours 1hour
Lemon Meringue Stars
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Lemon flavoured meringue star cookies.
Servings Prep Time
120star cookies 20minutes
Cook Time Passive Time
2hours 1hour
Servings Prep Time
120star cookies 20minutes
Cook Time Passive Time
2hours 1hour
Ingredients
  • 100 grams egg whites
  • 200 grams powdered sugar
  • 1 tablespoon lemon juice
  • 2 1/2 teaspoons lemon zest grated
Servings: star cookies
Units:
Instructions
  1. Preheat oven to 110°C (230°F) and line two baking sheets with parchment paper.
  2. In a mixing bowl beat the egg whites until white and foamy.
  3. Add icing sugar in small amounts while continuing to beat on high speed.
  4. Add lemon juice and some of the grated zest and continue to beat until smooth and shiny. The meringue is ready when it's stiff enough to stay in place when you turn the bowl upside down.
  5. Prepare a piping bag with large star piping tip and fill about half way through.
  6. Attach the parchment paper onto the baking sheets with dots of meringue on each corner then pipe the stars keeping the piping bag in 90 degree angle, re-fill the bag and continue to pipe, the meringue keeps it's form and size so you don't have to leave much space in between.
  7. Bake in preheated oven for 30 minutes, then using a blow torch lightly brown the top of each star and return to oven decreasing the temperature to 95°C (203°F).
  8. Bake for another 90 minutes, then turn the oven off and leave the meringues to dry completely while the oven is cooling down.
  9. Store cooled meringues in a airtight container, sprinkling corn flour on bottom of the container under a paper towel helps to absorb any possible humidity.
  10. Serve on their own or as a part of dessert with fruit or ice cream dessert.

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