Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lemon meringue cookies. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Lemon meringue cookies is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Lemon meringue cookies is something which I’ve loved my entire life. They are nice and they look fantastic.
Find Deals on Lemon Meringue Cookies in Snack Food on Amazon. Lemon Meringue cookies are pretty little puffs of baked meringue that have the fresh, bright flavor of lemon. They practically melt in your mouth!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook lemon meringue cookies using 10 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Lemon meringue cookies:
- Get Meringue cookies
- Get 3 egg whites
- Prepare 3/4 cup super fine sugar
- Take 1 tsp lemon juice
- Make ready lemon curd
- Make ready 1 the zest of one lemon
- Prepare 1/3 cup fresh lemon juice
- Get 3 tbsp butter
- Get 4 eggs
- Get 1 1/3 cup granulated sugar
Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Line two baking sheets with parchment paper or a baking mat. In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Lemon Meringue Cookies have all the flavor of a lemon meringue pie without the hassle of making an entire pie.
Instructions to make Lemon meringue cookies:
- Preheat oven to 250°
- Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp.
- While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat.
- When the ingredients are combined add butter.
- Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill.
- To start the meringue beat the egg whites on medium until they form soft peaks.
- Slowly add sugar a couple tablespoons at a time. Increase mixing speed.
- Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form.
- The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt.
- You may add color at this point if you wish. Transfer to a piping bag.
- Line a cookie sheet with a silicon mat or parchment. If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down.
- Pipe one circle, then pipe another circle around the first one leaving space in the middle. Think of a little cup to hold the curd. They can be quite close together as they do not rise.
- Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour. Do not open the oven until the meringues are no longer shiny. At least 40 minutes.
- Once the meringues are done fill them with the lemon curd and they're done. Meringue can be made up to a week a head of time. Store in the refrigerator.
These bite-sized cookies are the perfect finger food dessert to serve at parties, or any time you're craving lemon meringue. Just make fresh meringue and assemble the mini lemon meringue pie tarts to create a tasty little dessert! Today's recipe is one of my husband's favorites: low carb sugar-free lemon meringue cookies! Vanilla meringue cookies have always been a favorite at our house. So sweet, so crunchy, and still light at the same time!
So that’s going to wrap it up with this exceptional food lemon meringue cookies recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
