Ingredients for - Lemon Meringue Cookies
How to cook deliciously - Lemon Meringue Cookies
1. Stage
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the vanilla and cream of tartar and beat on medium speed until soft peaks form. Gradually beat in the sugar (1 tablespoon at a time) on high until stiff peaks form.
2. Stage
Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill the bag with meringue. Pipe 1-inch circles 2 inches apart onto parchment-lined baking sheets. Pipe one or two circles over the edge of the base, forming sides.
3. Stage
Bake at 300°F for 25 minutes or until set and dry. Turn the oven off and leave the meringues in the oven for one hour.
4. Stage
Meanwhile, in a small, heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add the butter and cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
5. Stage
Just before serving, spoon the lemon curd into the center of the cookies. Refrigerate any leftovers.
