Lemon Meringue Pie M&M cookies combine the bright, tangy flavor of lemon curd with the creamy sweetness of white chocolate and the satisfying crunch of M&M’s. This recipe delivers a soft, chewy cookie with a crispy meringue-inspired topping, capturing all the elements of the classic pie in a portable, fun treat. The key is balancing the tart lemon with the sweet meringue and chocolate, creating a cookie that tastes like a sunny day.
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (175 g) white chocolate chips
- 1 cup (170 g) lemon M&M’s (or regular M&M’s plus extra lemon zest)
- For the meringue topping: 2 large egg whites, at room temperature
- ½ cup (100 g) granulated sugar
- ¼ teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the white chocolate chips and lemon M&M’s. The dough will be soft; chill it in the refrigerator for 30 minutes to make it easier to handle.
- While the dough chills, prepare the meringue topping. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, beating on high speed until stiff, glossy peaks form, about 5-7 minutes. Set aside.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Using the back of a spoon or your finger, make a small indentation in the center of each dough ball. Spoon or pipe a small amount of meringue (about 1 teaspoon) into each indentation.
- Bake for 10-12 minutes, or until the edges are lightly golden and the meringue is lightly browned. The centers may look slightly underdone; that’s okay.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Chilling the dough is essential to prevent spreading and to develop the flavors. Don’t skip this step.
- Meringue tips: Make sure your bowl and beaters are completely clean and free of any grease, or the egg whites won’t whip up properly. If you’re worried about raw egg whites, use pasteurized egg whites for the meringue.
- Substitutions: No lemon M&M’s? Use regular milk chocolate M&M’s and add an extra teaspoon of lemon zest to the dough. You can also substitute the white chocolate chips with butterscotch chips.
- Don’t overbake: The cookies will continue to set as they cool. Overbaking will make them dry and hard.
Serving Suggestions
These cookies are perfect for a summer picnic, a bake sale, or a lunchbox surprise. Serve them with a cold glass of milk or a cup of hot tea. For an extra indulgent treat, sandwich two cookies with a dollop of lemon curd.
Variations
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the dough for a delightful crunch.
- Berry Swirl: Gently fold in ½ cup of fresh blueberries or raspberries instead of the M&M’s.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. The meringue may soften slightly, but they will still taste great. For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature for about 30 minutes before serving. To re-crisp the meringue, place the cookies under the broiler for 30 seconds, watching carefully to prevent burning.
Frequently Asked Questions
Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the best flavor. Bottled juice often has a flat, slightly bitter taste that doesn’t brighten the cookie.
Why did my meringue turn out sticky or weepy? This can happen if the meringue is underbeaten or if the sugar isn’t fully dissolved. Make sure you beat the egg whites until they are stiff and glossy, and the sugar is completely incorporated. Also, avoid baking on a humid day.
Can I make the dough ahead of time? Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Let it sit at room temperature for 10 minutes before scooping and baking. You can also freeze the dough balls for up to 3 months; bake from frozen, adding a couple of minutes to the baking time.
My cookies spread too much. What went wrong? The most common reasons are the dough wasn’t chilled enough, or the butter was too soft. Make sure to chill the dough for the full 30 minutes, and if your kitchen is warm, chill it longer. Also, measure your flour correctly by spooning it into the measuring cup and leveling it off.
Is it safe to eat raw cookie dough with egg whites in the meringue? The meringue is baked, but if you’re concerned about raw egg whites, use pasteurized egg whites in the meringue recipe. The cookie dough itself contains eggs, so it should not be eaten raw.
Can I use a meringue powder instead of fresh egg whites? Yes, you can. Follow the package instructions to reconstitute the meringue powder to the equivalent of 2 egg whites, then proceed with the recipe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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