VANILLA MERINGUE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
- Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
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.
VANILLA MERINGUE COOKIES
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MERINGUE COOKIES
This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
- Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
- Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g
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.
More about "lottes meringue cookies recipes"
MERINGUE COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 531Calories 21 per servingCategory Cookie, Dessert
- Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper. Set aside.
- Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².
- Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
CHOCOLATE CHIP MERINGUE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishTotal Time 45 minsCategory DessertsCalories 63 per serving
BEST MERINGUE COOKIE RECIPE - TASTING TABLE
From tastingtable.com
BASIC MERINGUE COOKIE RECIPE - WILTON
From wilton.com
MERINGUE COOKIE RECIPE (UNICORN RAINBOW) | SUGAR …
From sugargeekshow.com
EASY MERINGUE COOKIES RECIPE - TASTE AND TELL
From tasteandtellblog.com
LEMON MERINGUE COOKIE TARTS - ONE SARCASTIC BAKER
From onesarcasticbaker.com
LEMON MERINGUE THUMBPRINT COOKIES RECIPE | LAND O’LAKES
From landolakes.com
CHOCOLATE MERINGUE COOKIES (LIGHT & AIRY) | THE KITCHN
From thekitchn.com
PERFECT MERINGUE COOKIES (WITH TIPS) | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
LEMON MERINGUE COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
19 LIGHT AND AIRY MERINGUE COOKIE RECIPES - TASTE OF HOME
CLASSIC MERINGUE COOKIES - BROWN EYED BAKER
From browneyedbaker.com
LOTTE’S MERINGUE COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST MERINGUE COOKIES RECIPE - HOW TO MAKE MERINGUE COOKIES
From delish.com
BEST LEMON MERINGUE TARTLETS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
LOTTE’S MERINGUE COOKIES - STREICKER.NYC
From streicker.nyc
You'll also love