Lemon Cookies with Meringue
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Ingredients
- ½ cup unsalted butter
- ¾ cup sugar, divided
- 1 tablespoon freshly grated lemon peel
- 1 large egg, separated
- 1 teaspoon vanilla extract
- 1½ cups cake flour
- ⅛ teaspoon salt
- 1 large egg white
Cooking Instructions
- In large bowl beat butter with an electric mixer on medium until smooth. Add ½ cup of the sugar. Beat until combined, scraping side of bowl occasionally. Add lemon peel. Beat until combined. Beat in egg yolk, and vanilla extract until combined. Reserve the egg white.
- Add flour and salt. Beat until combined, scraping down side of bowl occasionally.
- Form each tablespoon of dough into 1¾ -inch discs on ungreased cookie sheet.
- With an electric beater, beat egg white and reserved egg white until soft peaks form. With beater on, slowly add remaining ¼ cup sugar. Continue to beat until stiff peaks form. Transfer whites to a piping bag fitted with a small star tip or a resealable plastic bag with a corner snipped off. Swirl egg whites on top of each cookie.
- Heat oven to 350 degrees F. Bake 13 to 15 minutes, or until edges and topping are light golden. Let cool on cookie sheet 5 minutes then remove to cooling rack to cool completely.
Substitution(s)
- All-purpose flour can be used, but the cookie will not be as tender as ones made with cake flour.
Make-Ahead
- The cookies can be made through step 2, wrapped well, and stored in the freezer up to 6 months.
Tips & Tricks
If you like your cookies crisp rather than soft, just slice them thinner and bake them a bit shorter.
Preparation Time:
Servings:
Baking Time: 13-15 minutes
30 minutes
Servings:
About 1½ dozen cookies
Baking Time: 13-15 minutes
