Tuesday, February 26, 2013

Sunny Side Up - Lemon Meringue Cookies


Um, Hi! I still exist!

I took a little mini-blogcation. Mostly cause last week I had a major case of the Lazys.
And then we flew to Houston to see a good friend get married. 

It was lovely, and left me very little time to throw something up on the blog. I was tempted to do a iPhone photo round up, but then again, I don't really take that many pictures on my phone...

You see the reason for the lack of posts. 

But - look! I made you lemon meringue cookies!

And they are cute. They look like sunny side up eggs. 


Which I'm taking to mean that I can eat them for breakfast. 

See? Totally worth the wait. 

Start off with 4 egg whites - save the yolks for the curd. 


Beat the whites until frothy. Then add salt. 


Slowly - slowly!! - sprinkle in the sugar, while beating. It should look like melty marshmallows when you're done. 


Fold in the vanilla. 


Spoon into a piping bag and pipe out 2" circles. 


Use a spoon to make a divot in the middle of the circle. 


Bake for 2 hours. 

In the meantime - make lemon curd!


Then, when the meringues are out of the oven and cool, top with the curd. 


Serve immediately! You don't want the meringue to get soft.

Sunny Side Up - Lemon Meringue Cookies
Inspired by Joy the Baker
 
For Meringues
4 egg whites
1 1/3 c. sugar
1/4 tsp salt
1 1/2 tsp vanilla

Preheat oven to 200 degrees. In a large bowl, beat egg whites with an electric mixer until frothy. Add in salt. Beat again for a minute or so. Using a 1/3 c. measure, sprinkle in the sugar - slowly! - with the beater on the whole time. The mixture should resemble melted marshmallows when finished. Fold in the vanilla. 

Transfer to a piping bag and pipe large circles onto parchment lined baking sheets. Use a spoon to create a divot in the middle (this is where the curd goes). 

Bake on racks in the middle and upper third of your oven, for 2 hours. Don't open the oven. They are fine. 

While they are baking, work on the lemon curd. Recipe found here. I added the extra yolk. Allow to cool.

Once the meringues are done, remove them from the oven and let sit until completely cool. Spoon a bit of curd into the middle of the cookies. 

Enjoy!

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