Lemon-Meringue Sandwich Cookies

Lemon-Meringue Sandwich Cookies
Photo by Scott Phillips

Ingredients

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