Lemon Meringue Cookies
This recipe is a cross between a sugar cookie and a lemon meringue pie, they look very impressive and taste even better. You can make the cookies in advance of making the Swiss meringue topping, they will keep in an airtight container for three days, however once topped with meringue they need to be eaten that day.
Ingredients
- 1 Lemon
- 115g Unsalted Butter
- 1 Egg
- 360g Caster Sugar
- 250g All Purpose Flour
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 Egg Whites
- 25g Water
- 90g Lemon Curd
Tools
- Oven
- Parchment paper
- Chef Patissier XL
- Baking sheet - 18 x 13"
- Kenwood bowl - chef patissier xl
- Easywarm bowl
Method
- Pre-heat oven - 160°C
- Line a clean baking sheet with parchment paper then set aside
- Attach K Beater
- Add caster sugar, lemon and unsalted butter to the Kenwood Bowl
- Mix - approx 2 min, Speed 2
- Then add all purpose flour, egg, lemon juice, vanilla extract, baking powder and salt to the Kenwood Bowl
- Mix - approx 40 sec, Speed 1
- Roll into balls
- Transfer balls to baking sheet and press down
- Bake until browned at edges - approx 16 min, 160°C
- Remove from oven and let cool
- Attach Whisk
- Add egg white, caster sugar and water to the EasyWarm Bowl
- Whisk - 10 min, 4, Speed Max
- Add lemon curd to the cookies
- Add one spoonful meringue to cookies
- Completely cover the lemon curd, use a small spatula to swipe or swirl it over the cookie
- Use a blow torch to lightly toast the meringue or place under a hot grill for a few seconds
- Serve immediately
