These Mini Strawberry Lemon Meringue Cookies are little melt-in-your-mouth cookies that are filled with fresh lemon juice, lemon zest, freeze-dried strawberries, and a hint of vanilla!

Meringue cookies are a fun dessert because of how versatile they are (and how easy they are to make!). You can experiment with all kinds of flavors and shapes, and you get a lot of cookies from one batch!

Based off of our favorite Lemon Meringue Kiss Cookies, these Mini Strawberry Lemon Meringue Cookies are just as irresistible!

A simple meringue base gives these cookies a light and airy texture. A nice crunchy outside, with a melt-in-your-mouth center!

Fresh lemon juice, fresh lemon zest, freeze-dried strawberries, and vanilla extract pack these little bites with flavor reminiscent of the classic strawberry lemonade flavor!

These mini meringues are a perfect sweet treat to enjoy without feeling like you’ve eaten a heavy dessert!

How to Make Strawberry Lemon Meringue Kiss Cookies

Start by preheating your oven to 200 degrees Fahrenheit. Line two baking sheets with silicone baking mats or parchment paper.

You will need a stand mixer with a clean bowl (make sure no stubborn bits are stuck on) and a whisk attachment.

Add the room temperature egg whites to the bowl, and whisk on medium-low until foamy.

Increase the speed to medium, and add cream of tartar and salt.

Continue beating on medium speed, and slowly sprinkle in sugar. Do not add sugar too quickly. It’s easy to get impatient and want to dump it all in. You should add in the sugar about 1 Tablespoon at a time.

Turn speed to high, and continue to beat eggs until thick and glossy and stiff peaks form.

When you pull the whisk out of the egg mixture, the egg mixture should retain its form and not droop back into the bowl.

Gently fold in finely crushed freeze-dried strawberries (Placing them in a zip top plastic bag and rolling over them with a rolling pin works well!), fresh lemon zest, fresh lemon juice, and vanilla extract with a spatula just until combined. Try your best to not over-stir.

Carefully spoon mixture into a piping bag fitted with a star tip (That was the tip used in the pictures, but feel free to use a different tip if that is all you have.).

Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheets. You can pipe these close together as they will not spread while baking.

Bake on the middle rack of your oven for about two hours or until hardened and no longer soft and sticky. When you lightly press the cookie, it shouldn’t give and should not feel sticky.

If your oven isn’t deep enough to place both of your baking sheets on the middle baking rack, place one on the middle rack and one on the lower rack. Rotate the pans halfway through the baking time to get an even back.

Remove baking sheets from oven, and allow to cool completely.

Store the meringue cookies in an airtight container.

Tips for Making Mini Strawberry Lemon Meringue Cookies

If you have extra-fine sugar, that works the best. However, regular granulated sugar will work just fine.
Fresh lemon juice will give you a better lemon flavor than the lemon juice that comes in a green bottle.
If your oven is not deep enough for both pans to be on the same middle rack, place one pan on the middle rack and one pan on the bottom rack and rotate halfway through the bake time for even cooking.
Make sure to store these meringue cookies in an airtight container. They will get sticky/soggy if your house is humid.

Love meringue? More Meringue Recipes to try!

Mini Strawberry Lemon Meringue Cookies

Name: Mini Strawberry Lemon Meringue Cookies
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 egg whites, room temperature; 1/4 teaspoon cream of tartar; 1/8 teaspoon salt; 2/3 Cup sugar; 2 Tablespoons finely crushed freeze-dried strawberries; 1 Tablespoon fresh lemon zest; 1 teaspoon fresh lemon juice; 1/4 teaspoon vanilla extract

Prep Time: 20 minutes

Bake Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients

3 egg whites, room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2/3 Cup sugar
2 Tablespoons finely crushed freeze-dried strawberries
1 Tablespoon fresh lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 200 degrees Fahrenheit. Line two (2) baking sheets with parchment paper.
In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
Turn speed to high, and continue to beat eggs until thick and glossy and stiff peaks form.
Gently fold in finely crushed freeze-dried strawberries, fresh lemon zest, fresh lemon juice, and vanilla extract with a spatula just until combined. Do not over-stir.
Carefully spoon mixture into a piping bag fitted with a star tip (That was the tip used in the pictures.). Pipe about one teaspoon of mixture for each cookie onto prepared baking sheets. You can pipe these close together as they will not spread while baking.
Bake on middle rack for about two hours or until hardened and no longer soft and sticky.** Remove baking sheets from oven, and allow to cool completely.
Store leftovers in an airtight container.

Notes

**If your oven does not allow for both pans to be on the same middle rack, make sure to rotate your pans top to bottom halfway through the bake time for even cooking.