Lemon-Meringue Sandwich Cookies

Lemon-Meringue Sandwich Cookies
Photo by Scott Phillips

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network