Lemon curd Cookies with Merigue
Shortbread cookies topped with meringue and filled with lemony curd.
Servings 15 Cookies
Ingredients
- 4 Large Egg Whites (120g)
- 1/4 TSP Salt
- 1/4 TSP Cream of Tartar
- 1 teaspoon Vanilla extract
- 1 Cup White Sugar (200g)
- 1 recipe Pate Sablee
- 1 recipe Lemon curd
Instructions
To Make The Meringue
- Preheat oven to 225F. Line 2 baking sheets with parchment paper.
- Whip the egg whites, cream of tartar, and salt in a large bowl until frothy, about one minute on high speed.
- Gradually add the sugar 1-2 tablespoons at a time, waiting about 10-15 seconds between each addition. Add the vanilla extract.
- Keep mixing on high until very stiff meringue forms (about 5 minutes) .
- Place the meringue into a plastic piping bag fitted with the Sultan tip. Hold the bag about 1/2" above the parchment paper and squeeze the meringue.
- Bake for 90-100 minutes.
- Remove from the oven and allow to cool.
Bake The Cookies
- Preheat oven to 350F.
- Roll the dough between two pieces of parchment paper into a 1/4-inch thickness.
- Use a cookie cutter slightly wider than the meringue cookies to cut the dough.
- Place the cut dough over a baking sheet lined with parchment paper. Gently prick each cookie with a toothpick.If the dough is too sticky, place it back in the refrigerator to set for about 15 minutes.
- Bake for 12-14 minutes. Remove from the oven and transfer onto a wire rack.
Assemble
- Top each shortbread cookie with a meringue ring.
- Fill a piping bag with the lemon curd, and pipe the curd at the center of each meringue. Serve immidietaly.
Notes
- This recipe has three components, each taking its time to prepare and bake, so read the instructions carefully and plan ahead.
- As assembled, the cookies should be stored in the refrigerator for up to five days. Take into consideration to the expiration of the lemon curd.
- You can pipe the meringue over the cookies and use a kitchen torch to touch the top instead of baking the meringue.