Lemon-Meringue Sandwich Cookies

Lemon-Meringue Sandwich Cookies
Photo by Scott Phillips

Ingredients

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