These meringue cookies lemon flavored and perfect for sharing are easy to make and fun to eat! This great recipe for egg free cookies is allergy friendly and delicious.
If you are looking for a great way to make egg free cookies that are lemon flavored you won’t want to miss out on these meringue cookies lemon style.
These cookies are made with just 3-4 ingredients and they are completely vegan which means they are both dairy and egg free for those that need to stick to those kinds of recipes or just wish to do so!
This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you.
There’s nothing better than delicious cookies that are also easy to make. These simple cookies are great and they use aquafaba to substitute dairy and egg products without sacrificing taste and texture in the finished cookies.
What is aquafaba?
Aquafaba is and egg replacer, it’s the liquid that you find in the can with chickpeas or garbanzo beans. It’s great because it actually whips up like egg whites to create a fluffy texture!
Aquafaba can also be made from the water that other legume seeds are cooked in but chickpeas are the most common. Since aquafaba can mimic egg whites in cooking and baking scenarios it is very versatile. Many recipes for vegan meringues and marshmallows use aquafaba!
What do I need to make these egg free cookies?
Making these egg free meringue cookies lemon flavored is easy and fun! Check out the details below and find the full list of ingredients in the printable recipe card at the bottom of the post. You can also find helpful shopping links and some tips and tricks, along with nutritional estimations and more!
For these meringue cookies lemon style you will need canned chickpeas, lemon juice, and sugar. That is the entire ingredients list…can you believe it?! You’ll be amazed at how simple it is to make these completely egg free cookies!
If you want you can also add some yellow food coloring to give these meringue cookies with lemon a sunnier disposition.
How to make meringue cookies with lemon:
Preheat your oven to 200 degrees Fahrenheit.
Start by draining the juice from your can of chickpeas. All liquid should be collected and saved. I was able to save a little over ¾ cup.
Add the aquafaba and the juice of half a lemon to your mixer and mix for about 10 minutes on high.
It should expand and get stiff, almost like whipped cream.
Slowly add your sugar while the mixer is spinning.
If you like to add food coloring you can add a few drops of your favorite color, but this is not necessary.
Prepare two baking sheets with parchment paper. Put the whipped aquafaba in a piping bag and create small dollops, no larger than a quarter, to your baking sheet.
Make sure to give them a little bit of space, because they will expand a little bit.
Add to the oven for 1.5 hours, or until your meringue is completely dry. It may be longer or shorter, depending on the size of your meringue. Just make sure to keep an eye on it, and don’t let it get too dry.
The process for drying these cookies is a little different than typical cookies. We’re not actually baking these so much as we are drying them, which is why you need to keep an eye on them to make sure they don’t get too over done!
Once they’re dry you are ready to enjoy them or share these meringue cookies with lemon…it’s the best part.
Looking for more delicious cookie recipes?
There’s never really a bad time for cookies in my opinion so we always have some of these around, our family favorites are:
- Sweet and Chewy Butterscotch Oatmeal Cookies
- Egg Free Dairy Free Chocolate Chip Cookies
- Almond Butter Cookies with just 5 Ingredients
- Holiday Sugar Cookies with Sprinkles
- Peanut Butter Chocolate Acorn Cookies
- Homemade Chocolate Chip Walnut Cookies Recipe
Printable Meringue Cookies Lemon Recipe:
Meringue Cookies Lemon
These meringue cookies lemon flavored and perfect for sharing are easy to make and fun to eat! This is a great recipe for egg free cookies.
Ingredients
- 1 – 15 oz can chickpeas (aquafaba)
- ½ cup sugar
- Juice from ½ lemon
- Food coloring, optional
Instructions
- Preheat your oven to 200 degrees Fahrenheit.
- Start by draining the juice from your can of chickpeas. All liquid should be collected and saved. I was able to save a little over ¾ cup.
- Add the aquafaba and the juice of half a lemon to your mixer and mix for about 10 minutes on high. It should expand and get stiff, almost like whipped cream.
- Slowly add your sugar while the mixer is spinning.If you like to add food coloring you can add a few drops of your favorite color, but this is not necessary.
- Prepare two baking sheets with parchment paper. Put the whipped aquafaba in a piping bag and create small dollops, no larger than a quarter, to your baking sheet.
- Make sure to give them a little bit of space, because they will expand a little bit.
- Add to the oven for 1.5 hours, or until your meringue is completely dry. It may be longer or shorter, depending on the size of your meringue. Just make sure to keep an eye on it, and don’t let it get too dry.
Notes
Not a fan of lemon? Skip the lemon juice and add 1/2 tsp of your favorite extract--like peppermint, almond or orange.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Good Cook 13 Inch x 9 Inch Cookie Sheet -
Reynolds Kitchens Pop-Up Parchment Paper Sheets -
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13 -
Gorilla Grip Original Mixing Bowls Set of 2, Slip Resistant Bottom -
Farberware Color Measuring Cups, Mixed Colors, Set of 4 -
Hamilton Beach 6-Speed Electric Hand Mixer with Snap-On Storage Case
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 47Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 50mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 1g
