Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
2 Cups All Purpose Flour
125gr Butter
1 Cup Icing Sugar
2 Egg Yolks
5 Tbsp Water
For the filling:
Lemon Marmalade
(And/ Or) Raspberry Jam
For the Meringue:
2 Egg Whites
¼ Cup Icing Sugar
Instructions
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.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2013/12/08/lemon-meringue-butter-cookies/