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!
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.
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.