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Before you jump to Lemon meringue cookies recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
In general, people have been trained to believe that “comfort” foods are bad for the body and need to be avoided. However, if your comfort food is candy or junk food this is true. Other times, comfort foods can be very nourishing and good for us to eat. There are several foods that, when you eat them, could boost your mood. When you feel a little down and are needing an emotional pick-me-up, try a few of these.
Your mood can really be helped by green tea. You knew it had to be included in this article, right? Green tea is found to be rich in an amino acid referred to as L-theanine. Research has discovered that this amino acid promotes the production of brain waves. This helps sharpen your mental energy while at the same time calming your body. You likely already knew it is not hard to get healthy when you consume green tea. Now you know that it helps you to elevate your moods also!
See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try a few of these tips instead.
We hope you got insight from reading it, now let’s go back to lemon meringue cookies recipe. You can have lemon meringue cookies using 10 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to make Lemon meringue cookies:
- Take Meringue cookies
- Use egg whites
- Provide super fine sugar
- Prepare lemon juice
- Prepare lemon curd
- Prepare the zest of one lemon
- Take fresh lemon juice
- You need butter
- Get eggs
- You need granulated sugar
Instructions to make Lemon meringue cookies:
- Preheat oven to 250°
- Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp.
- While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat.
- When the ingredients are combined add butter.
- Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill.
- To start the meringue beat the egg whites on medium until they form soft peaks.
- Slowly add sugar a couple tablespoons at a time. Increase mixing speed.
- Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form.
- The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt.
- You may add color at this point if you wish. Transfer to a piping bag.
- Line a cookie sheet with a silicon mat or parchment. If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down.
- Pipe one circle, then pipe another circle around the first one leaving space in the middle. Think of a little cup to hold the curd. They can be quite close together as they do not rise.
- Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour. Do not open the oven until the meringues are no longer shiny. At least 40 minutes.
- Once the meringues are done fill them with the lemon curd and they're done. Meringue can be made up to a week a head of time. Store in the refrigerator.
Lemon meringue pie is the inspiration for these cookies: crisp meringue buttons are sprinkled with gingersnap crumbs (the crust) and sandwiched around a vibrant lemon curd. The Lemon Meringue Cookies recipe out of our category pastry! Cheesecake and lemon meringue pie come together in this decadent lemon meringue cheesecake dessert that will impress all of your guests. These pretty and pink raspberry lemon meringue cookies are almost too pretty to eat; almost! You'll love how easy these raspberry cookies are to make!
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