1. Home >
  2. Recipes >
  3. Lemon Meringue Sandwich Cookies

Lemon Meringue Sandwich Cookies

  • Servings: Seventeen 2-sandwich cookies servings

Light as air, these yellow meringue cookies are piped on parchment paper to bake. Parchment paper is a natural high density paper with a non-stick coating that can be used to line the cookie sheets. Use parchment paper in the oven for non-stick results without the extra grease or spray. The parchment paper makes it easy to remove the cookies after baking without breaking. You just peel them from the parchment paper. Because you're baking right on the paper, clean-up is a breeze. Just toss the parchment paper.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 2 egg whites
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely shredded lemon peel
  • 1 recipe Yellow Cream Filling (below)
  • Parchment paper


Step 1

In a medium bowl allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two large cookie sheets with parchment paper; set aside.

Step 2

Add lemon extract, cream of tartar, and salt to egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). In a small bowl combine sugar and cornstarch. Gradually add the sugar mixture to the egg white mixture, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold in lemon peel.

Step 3

Transfer egg white mixture to a disposable piping bag fitted with a large round tip. Pipe 1- 1/2-inch circles that are between 1/4 and 1/2 inch thick onto the prepared cookie sheets, leaving 1 inch between circles.

Step 4

Place cookie sheets on separate oven racks; bake for 10 minutes. Turn off oven; let cookies dry in oven with door closed for 1 hour. Carefully lift cookies off parchment paper. Transfer to wire racks; let stand just until cookies are cool. (The cookies can quickly become tacky, especially if the weather is humid. To prevent this, store unfilled cookies in an airtight container at room temperature for up to 3 days.)

Step 5

Just before serving, place Yellow Cream Filling in a piping bag fitted with a large round tip or in a resealable plastic bag with a corner snipped off. Pipe 1 teaspoon filling onto the flat side of half the cooled cookies. Top with remaining cookies, flat sides down, to make sandwich cookies. Makes about 34 sandwich cookies (2 sandwich cookies each). Makes about 18 cookies.

Step 6

Yellow Cream Filling: In a medium bowl beat 1/2 cup softened light tub-style cream cheese with an electric mixer on medium speed until smooth. Beat in 1/4 cup light sour cream and 2 tablespoons powdered sugar until smooth. Add about 4 drops yellow food coloring or more until desired shade is reached.

Back to top


Back to top