Lemon Meringue Kiss Cookies

Makes 8-12 Servings
serve with:
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  • 3 egg whites
  • 3 teaspoons (15ml) stevia
  • 1 teaspoon (5ml) fresh lemon zest
  • 1 teaspoon (5 ml) fresh lemon juice
  • ½ teaspoon (2.5 ml) vanilla extract


Preheat the oven to 200°F/93.3°C.  

Line two baking sheets with parchment paper.

In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium speed for 3 minutes until thick and glossy and stiff peaks form.

Immediately add in sugar, lemon juice and zest, and vanilla extract and beat for one more minute.

Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet.

Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.

Store in an airtight container.


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