Merengues de Limón (Lime Meringue Cookies)

by Erica Dinho on June 30, 2012

Merengues de Limón (Lime Meringue Cookies)

Hola Everyone,

A couple of weeks ago I had some leftover egg whites and I didn’t want to waste them, so I decided to make a lime version of meringue cookies.

I absolutely love classic meringues and this lime version is very good and super simple to make. I hope you enjoy my Lime Meringue Cookies as much as I did.

Buen provecho!



  • 3 egg whites
  • Pinch of salt
  • 3/4 cup of granulated sugar
  • 2 teaspoons of lime zest

Merengues de Limón (Lime Meringue Cookies)


  1. Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Using an electric mixer, beat egg whites and salt on medium-high speed until foamy, about 1 minute. With mixer running, gradually add sugar in 2 additions beating for 3 minutes between each addition. Beat until firm peaks form, about 2 minutes longer.
  3. With a spatula fold in the lime zest. Drop about 3 tablespoons of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes.
  4. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
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{ 6 comments… read them below or add one }

1 Belinda @zomppa June 30, 2012 at 1:22 PM

I love citrus, as you know, so these treats look melt-in-your-mouth wonderful!


2 Jenn and Seth (@HomeSkilletCook) June 30, 2012 at 2:48 PM

awesome way to use up egg whites, sounds delicious!


3 grace June 30, 2012 at 3:30 PM

i love cookies that just dissolve in your mouth, and these definitely fit that description. nice job!


4 Norma-Platanos, Mangoes and Me! July 1, 2012 at 9:27 AM

How can you go wrong with meregue…You call the green limones y nosotros limas. I am sure the children are enjoying them.


5 Jeannie July 1, 2012 at 11:02 AM

These cookies look very melt in the mouth good! I love it!


6 Ivy July 2, 2012 at 1:30 AM

I always have some leftover from other recipes and make them into meringues. Erica, in case you don’t know, you can freeze them and use them whenever you like. I add some lemon juice as well as it helps make 0meringue stiffer.


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