Lemon-Meringue Sandwich Cookies

Lemon-Meringue Sandwich Cookies
Photo by Scott Phillips

Ingredients

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