LEMON MERINGUE COOKIES
All the flavors of a classic diner dessert come together in these bite-size cookies: a buttery sugar cookie crust, a tangy and bright lemon curd filling and a chewy meringue topping.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 2 dozen cookies
Number Of Ingredients 15
Steps:
- For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl.
- Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
- Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
- For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
- Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
- Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
- Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
- For the meringue kisses: Preheat the oven to 300 degrees F.
- Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
- Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
- To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss.
LIME MERINGUE KISSES COOKIE RECIPE
Adapted from TAMI L. SMITH: Specialty Baker & Contributing Editor to www.baking 911.com. Try lemon or orange zest.
Provided by Rita1652
Categories Drop Cookies
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
- Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
- Fold in lime zest and vanilla.
- Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
- Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.
Nutrition Facts : Calories 23.1, Sodium 11.1, Carbohydrate 5.6, Sugar 5.6, Protein 0.3
MERINGUE KISSES
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.-Tami Henke, Lockport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 44 cookies.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON MERINGUE COOKIES
Like their inspiration, lemon meringue pie, these cookies have three elements. They're built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they're straight-sided and deeply golden brown. The "filling" is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine.
Provided by Dorie Greenspan
Categories snack, cookies and bars, dessert
Time 2h
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
- Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you'll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
- Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you're ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn't matter.
- Make the shortbread: Working with a mixer (use the paddle if it's a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
- Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
- When you're ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
- Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don't have enough tins, you can work in batches.)
- Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
- Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they're best eaten soon after.
MERINGUE COOKIES ("FORGOTTEN KISSES")
Provided by Food Network
Categories dessert
Time 2h50m
Yield about 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Nutrition Facts : Calories 44 calorie, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Protein 1 grams, Sugar 5 grams
LEMON OR LIME MERINGUE COOKIES
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. This makes a light cookie that is chewy inside- if you'd like a drier meringue you can bake at 250 for an hour then turn the oven off and leave it in for another hour- those taste more like the meringues you can buy at the store
Provided by MSMD310
Categories Drop Cookies
Time 25m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
- continue beating and add sugar one tablespoon at a time until shiny.
- continue beating and add in lemon or lime juice.
- continue beating until stiff peaks form- don't underbeat!
- drop in small spoonfuls onto parchment lined baking sheets.
- bake for 10-12 minutes at 350 until lightly browned.
- be sure to store in an airtight container to maintain their texture.
More about "lime meringue kisses cookie recipes"
LEMON MERINGUE KISS COOKIES - A KITCHEN ADDICTION
From a-kitchen-addiction.com
4.5/5 (94)Total Time 2 hrs 20 minsCategory DessertCalories 11 per serving
- Preheat oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper or a baking mat.
- In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
- Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.
MERINGUE KISSES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (10)Total Time 5 hrsServings 36Calories 15 per serving
- Preheat the oven to 200°F. Line a baking sheet with parchment paper., In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.
- Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy., Pipe meringues onto the sheet, using a pastry bag and star tip; or drop meringues by large teaspoonfuls onto the sheet., Bake the meringues for 1 1/2 hours.
- Turn the oven off, remove the meringues, and dust with the glitter; they'll still be slightly tacky, so the glitter should adhere., Return the meringues to the turned-off oven, shut the door, and leave them there until they're completely cool, 3 hours or more.
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