Lemon Meringue Butter CookiesBy Maya Moscovich on December 8th, 2013 Posted in Cakes and Cookies
T’is the season for baking, or so they say, but really every season is a season for baking.
I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.
Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂
Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:
1. The kids
2. I like it
3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold
Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had to grab it.
When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.
After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.
So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.
- 2 Cups All Purpose Flour
- 125gr Butter
- 1 Cup Icing Sugar
- 2 Egg Yolks
- 5 Tbsp Water
- Lemon Marmalade
- (And/ Or) Raspberry Jam
- 2 Egg Whites
- ¼ Cup Icing Sugar
- Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
- To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
- In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
- Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
- Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
- Gently press on each ball using the back of your palm to create a disc shaped cookie.
- Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
- Place the cookies on a wire rack to cool completely.
- Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
- Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
- Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
- Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
- Remove from the oven, let cool and serve.
- Store in an airtight container in one layer.
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