Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lemon meringue cookies. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
These easy Lemon Meringue Cookies are made from egg whites whisked into a stiff meringue and baked until they are slightly crunchy on the outside and soft in the middle. If a lemon meringue pie and a sugar cookie had a (very delicious) baby, Erin McDowell's lemon meringue cookies would be it. "These are softer and cakier than your typical cookie," McDowell tells. Despite the snow covering the ground thanks to a recent snowfall, my kitchen is in full spring mode!
Lemon meringue cookies is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Lemon meringue cookies is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon meringue cookies using 10 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Lemon meringue cookies:
- Get Meringue cookies
- Make ready 3 egg whites
- Prepare 3/4 cup super fine sugar
- Get 1 tsp lemon juice
- Take lemon curd
- Prepare 1 the zest of one lemon
- Take 1/3 cup fresh lemon juice
- Get 3 tbsp butter
- Take 4 eggs
- Take 1 1/3 cup granulated sugar
This sugar-free meringue cookie is a four-ingredient recipe, so it comes together quickly and easily. There's no flour in these gluten-free cookies. All you need are egg whites, lemon juice. These Lemon Meringue Cookies are the perfect summer treat.
Steps 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.
Filled with a velvety Lemon Curd and topped with torched Meringue Kisses, these Lemon Meringue Thumbprint Cookies are bite-size versions of a lemon meringue pie. Lemon Meringue Cookies are cookies that my husband absolutely loves - even better than Chocolate Chip Cookies! Each little cookie is like eating a bite size lemon meringue pie. Lemon Meringue Cookie Tarts are such a cute treat for mother's day. It is the perfect combination of sweet and sour, soft and crunchy, it is delicate but yet fierce.
So that’s going to wrap this up with this exceptional food lemon meringue cookies recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
