Lemon-Meringue Sandwich Cookies

Lemon-Meringue Sandwich Cookies
Photo by Scott Phillips

Ingredients

  • 6 large egg yolks
  • 2-5/8 oz. (2/3 cup) confectioners’ sugar
  • ¼ tsp. cream of tartar
  • ½ cup granulated sugar
  • Pinch table salt
  • 1/3 cup fresh lemon juice (from 1-½ large lemons)
  • Pinch of table salt
  • + 7 more ingredients
    • 1 oz. (¼ cup) finely crushed gingersnap cookies
    • 3 oz. (6 Tbs.) unsalted butter
    • 2 large egg whites, at room temperature
    • ¼ tsp. pure vanilla extract
    • ¼ tsp. pure lemon extract
    • 2 Tbs. finely grated lemon zest (from 1 large lemon)
    • ¼ cup granulated sugar

Position racks in the top and bottom thirds of the oven and heat the oven to 175°F. Line 2 large heavy-duty baking sheets with parchment. In a food processor, process the sugar until very fine, about 45 seconds. Add the confectioners’ sugar and salt and pulse until well blended, about 15 second...

View full recipe at Fine Cooking

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