Really no one wants to be left out because of a dietary restrictions so we are going with the concept that there is always something for everyone, especially when the whole idea is to “share”!
An old high school friend asked if I had any “Gluten Free” cookies and I quickly wrote her back and told her that I have a bunch but when I had to narrow it down and decide which one to post first, I had to pick this cookie. Why Lemon Meringue, you ask? Because this cookie describes my old friend to a “t”, she is bright and cheerful and I will always remember her being the life of a party and just bringing that something special to everyone and everything – this bright lemon meringue cookie is an homage to her and her fun personality! The great thing about this cookie is that is a great base for just about any flavor combination so have some fun experimenting! I will warn you that it is best to make these the night before you want them as they unfortunately aren’t a quick bake cookie but oh so worth the wait!
Lemon Meringue Cookies
4 Egg Whites from XL Eggs
1/4 tsp. Kosher Salt
1/4 tsp. Cream of Tartar (interesting fact: cream of tartar is a type of potassium salt of tartaric acid. It is natural and is formed from the sediment left over in barrels after the winemaking process. According to sources online, they’ve found cream of tartar in ancient pottery dating back 7000 years!)
Zest of 1 Large Lemon (approximately 1 1/2 Tbsp.)
1 1/2 tsp. Fresh Lemon Juice
1 tsp. Organic Lemon Extract
1 cup Granulated Sugar
Preheat oven to 225°. Line cookies sheets with parchment paper. In the bowl of an electric stand mixer, using whisk attachment, beat egg whites, salt and cream of tartar on high to soft peak stage – the mixture will no longer look foamy and will appear bright white in color. Once this stage has been reached, carefully add in zest, lemon juice and extract and mix a few times by turning mixer on and off. Turning the mixer back to high, in 1/4 cup increments, gradually add in sugar until stiff peaks form (to test this lift your beater up and if the “peaks” of the egg white mixture hold and stay upright, you have reached the correct stage). Be patient, this takes approximately 5 minutes.
Once the egg white mixture has reached the “stiff peak” stage, you can drop by teaspoon on cookie sheet or what I like to do to make them especially pretty is to put the mixture into a piping bag with a large star tip and pipe directly onto cookie sheet, spacing cookies about 1” apart. Bake for 90 minutes or until completely
dry*. Once done baking, I like to turn off oven and leave them in the oven with the door slightly ajar for several hours or overnight until completely cool. Store cookies in airtight container.
*Tip: If after 90 minutes, you bite into the cookie and it sticks to your teeth, it is not completely dry so bake a little longer. The cookie literally should melt in your mouth! My kids love to taste test these cookies for me so put your kiddos to work!
Let me know how they work out for you! Don’t let the “soft peak” and “stiff peak” language scare you off. Once you make these a few times, you will completely get the hang of it!
For more recipes go to: www.sharingourlifeloveandfood