Meringue cookies

So classic, and such a simple dessert! You can even make them with kids. Meringue cookies are simply calling for spring and romantic moments. Sweet, light and an absolute eye candy. You can also pop them on top of a cake or other desserts to achieve a special effect.

Ingredients

• 3 egg whites
• 210 g sugar
• 1 tablespoon lemon juice

Method

Beat the egg whites until stiff peaks form. Add sugar while beating. Add lemon juice. Line the bottom of a shallow baking sheet with parchment paper and press small dollops of the egg white mixture on it.

Bake at 80 °C, top and bottom heater, for 120 minutes. Let them stand on the cookie sheet until completely cooled. Store at room temperature in an airtight container.

These crunchy little cookies are so light and airy, you’ll want to make them soon. Pretty good way of celebrating spring if you ask us. And why not make them with a little twist. You can easily change the colour or the flavour by mixing in some edible colour or extract once the meringue mixture is whipped.

Bon Appetit!