Lemon meringue cookies

Steps Cook Recipes Lemon meringue cookies using 10 ingredients and 14 steps

Lemon meringue cookies - 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 pie is the inspiration for these cookies: crisp meringue buttons are sprinkled with gingersnap crumbs (the crust) and sandwiched around a vibrant lemon curd. If the dream fairies are taking requests, tonight I'd like my dreams to include These Lemon Meringue Cookies are the perfect summer treat.

There's no flour in these gluten-free cookies.

All you need are egg whites, lemon juice.

You can cook Lemon meringue cookies using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients make Lemon meringue cookies

1. Prepare Meringue cookies.
2. It's 3 egg whites.
3. It's 3/4 cup super fine sugar.
4. Prepare 1 tsp lemon juice.
5. It's lemon curd.
6. It's 1 the zest of one lemon.
7. Prepare 1/3 cup fresh lemon juice.
8. It's 3 tbsp butter.
9. You need 4 eggs.
10. You need 1 1/3 cup granulated sugar.

Lemon meringue cookies instructions

1. Preheat oven to 250°.
2. Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp..
3. While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat..
4. When the ingredients are combined add butter..
5. Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill..
6. To start the meringue beat the egg whites on medium until they form soft peaks..
7. Slowly add sugar a couple tablespoons at a time. Increase mixing speed..
8. Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form..
9. The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt..
10. You may add color at this point if you wish. Transfer to a piping bag..
11. 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..
12. 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..
13. 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..
14. 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..

Lemon meringue cookies - Cookies: Nonstick cooking spray, for the mini muffin tin. Lemon Meringue Cookies Recipe By Ann These Lemon Meringue Cookies are so simple to make, yet the sweet-tart flavor is complex, and very satisfying. Get the fresh, crisp, light taste of Lemon. Lemon Meringue Cookie Cups are the perfect dessert for my lemon lovers out there! Sugar cookie cups pair perfectly with the refreshingly tart lemon curd filling in these sweet little Lemon Meringue. Who knew you could stuff a pie into a chewy sugar cookie? Spoon some lemon curd into each indentation in the cookies. Thank you and good luck