Lemon meringue cookies. Like their inspiration, lemon meringue pie, these cookies have three elements. They're built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. Lemon Meringue Pie Cookies Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie.
You can cook Lemon meringue cookies using 10 ingredients and 14 steps. Here is how you cook it.
Ingredients of Lemon meringue cookies
- You need of Meringue cookies.
- Prepare 3 of egg whites.
- Prepare 3/4 cup of super fine sugar.
- Prepare 1 tsp of lemon juice.
- It’s of lemon curd.
- Prepare 1 of the zest of one lemon.
- It’s 1/3 cup of fresh lemon juice.
- Prepare 3 tbsp of butter.
- It’s 4 of eggs.
- You need 1 1/3 cup of granulated sugar.
The base is a vanilla sablé, a French shortbread cookie with a fine, crumbly texture — this one's thick, so it's also a little chewy at the. These Lemon Meringue Cookies are the perfect summer treat. They're light as a cloud with a bright lemony flavor! I've told you all, I'm working on getting back down to a more healthy weight.
Lemon meringue cookies instructions
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..
Gradually beat in the powdered sweetener, fold in the lemon zest, and pipe the cookies onto a parchment lined baking sheet. The hardest part of the whole process is the waiting! It takes a long time because the oven temperature has to be low to avoid burning. Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Carefully spoon mixture in a piping bag fitted with a star tip.
