Easiest Way to Prepare Appetizing Lemon Meringue Cookies

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. The meringue base is filled with homemade lemon curd. Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie.

Cookies: Nonstick cooking spray, for the mini muffin tin. These Lemon Meringue Cookies are the perfect summer treat. This sugar-free meringue cookie is a four-ingredient recipe, so it comes together quickly and easily. You can actually have Lemon meringue cookies using 10 ingredients and 14 steps. Right here is the groundwork you have to do in order to cook it.

Ingredients for Lemon meringue cookies

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

There's no flour in these gluten-free cookies. All you need are egg whites, lemon juice. 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.

Lemon meringue cookies step by step

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..

Despite the snow covering the ground thanks to a recent snowfall, my kitchen is in full spring mode! 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 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. Preheat the broiler and broil the cookies until the meringue is toasted and golden brown, rotating the baking sheet as.

Last but not least, delight in the produce within the recipe above. You can also find a few creations to match your taste because each tastes differ and because generates cooking more enjoyable. Be sure to try our other recipes.

Source : Cookpad.com