Lemon Mirengue Cookies Recipes

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LEMON MERINGUES



Lemon Meringues image

Lemon extract brightens up classic meringue cookies.

Provided by Food Network

Categories     dessert

Time 3h20m

Yield about 42 meringues

Number Of Ingredients 5

3 large egg whites
Pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon lemon extract

Steps:

  • Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
  • Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
  • Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

LEMON MERINGUE CHEESECAKE



Lemon Meringue Cheesecake image

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Provided by Michelle Berger

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 5h30m

Yield 16

Number Of Ingredients 13

2 cups shortbread cookie crumbs
¼ cup melted butter
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 eggs
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
1 ½ cups lemon curd

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
  • Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
  • Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
  • Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
  • Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g

LEMON MERINGUE PIE COOKIES



Lemon Meringue Pie Cookies image

Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a refreshing treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 dozen.

Number Of Ingredients 10

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
LEMON CURD:
4 large eggs, room temperature
1-1/3 cups sugar
1/3 cup lemon juice
4 teaspoons grated lemon zest
3 tablespoons butter

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides., Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour., Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until 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., Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 11mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

LEMON MERINGUE COOKIES



Lemon Meringue Cookies image

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

1/4 cup/50 grams granulated sugar
2 teaspoons confectioners' sugar
1 large egg white, at room temperature
1/4 teaspoon distilled vinegar (or lemon juice)
Pinch of fine sea salt
1 cup/225 grams unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin
1/2 cup/100 grams granulated sugar
1/4 cup/30 grams confectioners' sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons/270 grams all-purpose flour
About 1/3 cup/80 grams store-bought or homemade lemon curd

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.

LEMON MERINGUE COOKIES



Lemon Meringue Cookies image

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

1/4 cup granulated sugar
1 large egg plus 1 yolk
1/3 cup lemon juice
3 tablespoons unsalted butter
Nonstick cooking spray, for the mini muffin tin
1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2/3 cup granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/4 cup superfine sugar

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.

LEMON OR LIME MERINGUE COOKIES



Lemon or Lime Meringue Cookies image

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

2 egg whites
5 tablespoons sugar
1 teaspoon lemon juice or 1 teaspoon lime juice

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.

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