Cooking

Lemon Meringue Pie Cookies

I love Meringue Cookies. Light and fluffy yet decadent at the same time. Recently my husband made a variation of Lemon Meringue Pie Cookies by adding walnuts and Lime essential oil. Hope you enjoy as much as I have!

INGREDIENTS:

MERINGUE

3 eggs whites

½ teaspoon white vinegar

1 teaspoon vanilla

¼ teaspoon almond extract

¼ teaspoon salt

2/3 cup chopped pecans

1 cup sugar

or

3 tablespoons powdered egg whites

½ cup warm water

½ cup powdered sugar

¼ teaspoon cream of tarter

1 teaspoon vanilla

¼ teaspoon almond extract

¼ teaspoon salt

2/3 cup chopped pecans

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CUSTARD

3 egg yolks

1/3 cup cornstarch

1 ½ cups water

1 cup sugar

juice from one lemon

lemon peel from one lemon

2 tablespoons butter

4 drops of lime or lemon essential oil

sliced pecans

Meringue Directions:

  1. Beat egg whites, vinegar, vanilla, and salt at medium speed until soft peaks form. Gradually beat in 1 cup sugar slowly until stiff glossy peaks form and sugar is dissolved.

Or 

  1. Add egg white powder to water. Mix and allow to seat 2 minutes. Beat on medium speed until frothy. Add vanilla, almond, salt, and cream of tartar increasing speed to high. Add sugar slowly until stiff glossy peaks form.

Then

  1. Fold pecans into meringue.
  2. Line baking sheet with parchment. Spoon mixture onto parchment and shape into a cup with a spoon. Cook at 225F for 2 hours. Cool in oven with door ajar for maximum crispiness. Store in airtight container.
  3. In a saucepan, combine the cornstarch, water, and sugar. Cook over medium heat whisking until thick. Reduce heat and beat in egg yolks.   Cook for an additional 2 minutes.
  4. Remove from heat and whisk in lemon juice, peel, butter, and lime oil. Cool to room temperature.
  5. Just before serving, fill meringue shells with custard and top with sliced pecans.

  If you need to order essential oils, you can do so here

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