Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, lemon meringue cookies. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lemon meringue cookies is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Lemon meringue cookies is something which I have loved my whole life. They’re fine and they look wonderful.
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!
To get started with this recipe, we must prepare a few components. You can cook lemon meringue cookies using 10 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Lemon meringue cookies:
- Make ready Meringue cookies
- Get 3 egg whites
- Get 3/4 cup super fine sugar
- Make ready 1 tsp lemon juice
- Make ready lemon curd
- Take 1 the zest of one lemon
- Get 1/3 cup fresh lemon juice
- Take 3 tbsp butter
- Prepare 4 eggs
- Make ready 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.
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.
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. an easy and very low fat cookie that is suitable for passover. Using citrus juice stabilizes the meringue so you don't need cream of tartar or vinegar. continue beating and add in lemon or lime juice. These pretty and pink raspberry lemon meringue cookies are almost too pretty to eat; almost!
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