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

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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