Lemon Meringue Cookies
Turn your favourite dessert into a sweet treat with this soft and chewy Lemon Meringue Cookies recipe! They're bursting with fresh lemon zest and filled with crunchy meringue pieces and white chocolate chips.
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Ingredients
- 150 g Unsalted butter
- 100 g White caster sugar
- 150 g Light brown sugar
- 1 medium Egg
- 1 medium Egg yolk
- 1 tsp Vanilla extract
- 280 g Self-raising flour
- 0.5 tsp Salt
- 100 g White chocolate chips
- 2 Lemons zest only
- 40 g Meringue nests
Instructions
Start by making the cookie dough
- Place the butter in a large bowl and microwave for 60 seconds or until melted.
- Add both sugars and mix to combine.
- Add the egg, egg yolk and vanilla extract, then mix to combine.
- Add the flour and salt, then fold together to form a cookie dough.
- Fold in the white chocolate chips, lemon zest and crushed meringue pieces until well mixed through.
- Scoop up a heaped tablespoon of cookie dough and roll it into a ball. Repeat until all the cookie dough has been used up, making roughly 15 in total.
- Place the cookie dough balls in a baking tin, cover with clingfilm and freeze for two hours. In case you want to prep ahead or keep stored for another day, the rolled dough can be frozen for up to 2 months.
Bake the cookies
- Preheat the oven to 180°C fan / 200°C conventional. Line two large flat baking trays with greaseproof paper.
- Place 5-6 cookie dough balls on a baking tray, leaving space between each so they have room to spread out.
- Bake for 10 minutes until golden and firm on the outside, but pale and soft in the middle.
- Leave to cool on the baking tray for 20 minutes, then tuck in and enjoy!
Notes
Store your lemon meringue cookies in an airtight container for up to 3 days.