Recipe

Light Citrus Meringues

Crisp, cloud-light meringue cookies with real lemon and orange zest, sweetened with superfine sugar and perfect for snacking, gifting, or topping yogurt.

By Matt Campbell

•

4.8

A plate of small crisp meringue cookies with lemon and orange zest on a bright kitchen counter

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Meringues are one of those magic tricks that feel way fancier than they are. You whip egg whites, add sweetness, and somehow you end up with airy little bites that crackle, melt, and make you reach for “just one more.” For this version, we go bright and citrusy with lemon and orange zest plus a tiny splash of juice for that clean, sunny flavor.

And yes, we are keeping it lighter. These are sweetened with real sugar (pulsed into quick-dissolving, caster-style crystals), and we keep the portions small so they hit the dessert craving without going full bakery-box. The goal here is not “diet dessert.” It is dessert that tastes awake.

Egg whites being whipped into glossy soft peaks in a glass mixing bowl

Why It Works

Crisp outside, marshmallow-light center: Low and slow baking dries them out without browning.
Real citrus flavor: Zest brings the aroma, and a small amount of juice brightens without deflating the foam.
Stable peaks you can trust: A little acid helps the egg whites hold structure so the meringues stay tall and pretty.
Accessible ingredients: No specialty sweeteners required, just a simple method that works in a normal home kitchen.

Pairs Well With

Storage Tips

Keep them dry and they will stay crisp. Moisture is the enemy of meringue.

Room temperature: Store in an airtight container for 5 to 7 days. Add a small packet of food-safe desiccant (labeled do not eat) if you have one, or tuck in 1 tablespoon of dry rice in a tied piece of cheesecloth to help absorb humidity.
Freezer: You can freeze baked meringues in an airtight container for up to 1 month. Thaw uncovered at room temperature for 30 to 60 minutes so condensation does not soften them. In very humid climates, they may lose a bit of crispness after thawing.
Do not refrigerate: The fridge’s humidity will make them sticky and sad.

Citrus meringue cookies stored in an airtight container on a pantry shelf

Common Questions

Can I make these with honey or maple syrup?

Not for this style. Liquid sweeteners add water, which makes it much harder for the whites to whip and dry into crisp cookies. Stick with granulated sugar that dissolves well.

Why did my meringues crack?

Most often it is a temperature change. Sudden cooling can cause cracking. Let them cool slowly in the turned-off oven with the door cracked.

Why are my meringues sticky?

Either they needed a little longer to dry out, or your kitchen is humid. Bake a bit longer, then cool fully before storing airtight. If it is a very humid day, consider making them when the weather is drier.

Can I use bottled lemon juice?

Fresh is best for flavor, but bottled works in a pinch. Either way, keep the juice amount small so the foam stays stable.

Do I need cream of tartar?

It helps, but it is not mandatory. You can substitute 1 teaspoon lemon juice instead, but the meringue may be slightly less stable than with cream of tartar. Acid stabilizes the egg whites and improves volume.

Are these actually “healthy”?

They are lighter than many cookies because they are mostly whipped egg white and sugar, with no butter or flour. They are still a sweet treat, just a bright, portion-friendly one.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer or hand mixer
Large clean mixing bowl (if using a hand mixer)
Fine mesh sieve (optional, for extra-smooth sugar)
Zester or microplane
Piping bag with a large round tip (or a zip-top bag with the corner snipped)
2 baking sheets
Parchment paper (preferred) or silicone baking mat

Optional but helpful: a paper towel with a splash of vinegar or lemon juice to wipe down the bowl and beaters (extra insurance against hidden grease).

I started making meringues when I wanted something sweet that did not require a whole production. No creaming butter, no sink full of pans, no “wait, did I forget the baking powder?” drama. Just egg whites, a little sugar, and a mixer doing its thing.

These citrus ones became my go-to because they taste like you opened a window in the kitchen. The zest hits first, then the crunch, then that melt-away finish. Also, they make you feel like the kind of person who casually has a cookie jar of elegant little clouds on the counter, even if your week has been pure chaos.

Light Citrus Meringues

(4.8 Reviews)

Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 2 hrs 15 mins

Servings About 36 mini meringues

Ingredients

4 large egg whites, room temperature
1 cup (200 g) granulated sugar (see note for making it finer)
1/4 teaspoon cream of tartar (or 1 teaspoon lemon juice, see note)
1/8 teaspoon fine salt
1 teaspoon vanilla extract
1 tablespoon finely grated lemon zest (about 2 lemons)
1/2 tablespoon finely grated orange zest (about 1 orange)
1 teaspoon fresh lemon juice (optional but extra bright)
1 to 2 drops orange extract (optional, for bigger citrus aroma)

Optional finishing ideas: pinch of flaky salt, a whisper of turmeric for a pale sunshine color, or a dusting of freeze-dried strawberry powder for a pink citrus twist.

Note on “lighter” and texture: Meringues need sugar for structure. This recipe keeps the ingredient list simple and portions small, while delivering the crisp, glossy result.

Note on acid: Cream of tartar is the most consistent stabilizer. Lemon juice works too, but can be a touch less stable.

Instructions

Prep the oven. Heat to 225°F (110°C). Line 2 baking sheets with parchment.
Make the sugar dissolve faster (highly recommended). Pulse the granulated sugar in a blender or food processor for 15 to 20 seconds to make it superfine. Do not turn it into powdered sugar. Set aside.
Set yourself up for success. Use a clean, grease-free bowl and beaters. Avoid plastic bowls if you can since they can hang on to oils. For extra insurance, wipe the bowl and beaters with a little vinegar or lemon juice, then dry.
Start the whip. Beat egg whites on medium speed until foamy, 45 to 60 seconds. Add cream of tartar (or lemon juice) and salt.
Build soft peaks. Increase speed to medium-high and whip until the whites hold soft peaks, about 2 to 3 minutes.
Add sugar slowly. With the mixer running on high, add sugar 1 tablespoon at a time. This takes 4 to 6 minutes, but it is what gives you that glossy, stable meringue. Stop once or twice to scrape the bowl.
Whip to glossy stiff peaks. Keep whipping until the meringue is thick, shiny, and holds stiff peaks, 2 to 4 minutes more. Rub a little between your fingers. If you feel grit, whip 1 to 2 minutes longer.
Flavor it. Beat in vanilla, lemon zest, orange zest, and the optional 1 teaspoon lemon juice. Mix just until combined, 10 to 15 seconds. Mix briefly after adding zest and any liquids to avoid deflating the foam.
Pipe or spoon. Pipe 1 to 1 1/2 inch mounds, spaced about 1 inch apart. No piping bag? Spoon rustic dollops. They will still be cute.
Bake low and slow. Bake for 75 to 90 minutes until dry to the touch and they lift cleanly off the parchment. They should stay pale, not golden. If they feel dry but still stick, they need a little more time.
Cool gradually. Turn the oven off, crack the door, and let the meringues cool inside for 30 minutes. Then cool fully on the sheet pan.
Store. Once completely cool, store airtight at room temperature.

Piped meringue kisses on a parchment-lined baking sheet before baking

Quick troubleshooting

Not whipping up? Any yolk or grease will sabotage you. Start over with a clean bowl and beaters.
Weeping or beads? Sugar added too fast or not fully dissolved. Use superfine sugar and add it gradually.
Browning? Oven runs hot. Drop to 200°F (95°C) and extend bake time a bit.
Sticky on a humid day? Humidity is the villain. Add a few extra minutes of drying time and cool completely before storing airtight.

Nutrition information is estimated.

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Light Citrus Meringues

Why It Works

Pairs Well With

Recommended

Classic Pavlova (Light and Fluffy)

Soft & Chewy Lemon Meringue Pie

Ultimate Orange Julius

Easy Whipped Cream

Storage Tips

Common Questions

Can I make these with honey or maple syrup?

Why did my meringues crack?

Why are my meringues sticky?

Can I use bottled lemon juice?

Do I need cream of tartar?

Are these actually “healthy”?

Light Citrus Meringues

Ingredients

Instructions

Quick troubleshooting