Tuesday, December 4, 2018

Lemon Meringue Cookies for National Cookie Day

Did you know that today is National Cookie Day? Baby let's throw a party, a cookie party! I love cookies but truthfully I just love sugar. I've always enjoyed a fresh baked cookie, still hot, burn-your-fingers-blow-on=it-so-you-can-eat-it cookie. Mmm So when my dear friend Karen from Baking In A Tornado told me she was doing a National Cookie Day post and asked if I wanted to join her, well I said YES SIRREE BOB YOU BET YOUR BRITCHES I DO! Actually I think I just said YES! But you get the point.

With this wonderful renal (kidney diet) now I am so limited on what goodies I can and can't have. I thought and thought about what kind of cookie I could make that I could also enjoy. Nothing chocolate, nothing with nuts, nothing with too much sugar...well dang. What was left?

Lemon! Lemon is my second favorite thing next to chocolate and now my favorite since chocolate has been given the no fly zone from the doctor. Yes, lemon was the ticket, but what kind of lemon cookie could I make that also wasn't filled with sugar. Let's be honest, lemon needs some sugar...think, think, think.

YES! I had it. Lemon Meringue Cookies, that's what I'd do and I had several weeks to perfect them. Well, I would have had I not procrastinated, gone on vacation and just gotten lazy. So yesterday here I was busting my tail after one in the afternoon trying to get at least ONE batch of these DAMN  darned cookies to come out right. I gave up at the third batch and said good enough. See they all tasted great and came out with the right consistency but were tan not pearly white. I think it's because I have a gas oven but nothing I can do about that and under normal circumstances I love the thing.

So...not pearly white but still delicious.
Lemon Meringue Cookies
Lemon curd for the filling (you can buy this or make your own)

Meringue
3 egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla
3/4 cup sugar
Place the egg whites in your mixing bowl for at least thirty minutes so they come to room temperature. Add the vanilla and cream of tartar, beat on medium speed until soft peaks form and then gradually beat in sugar, 1 TBSP at a time on high until glossy white stiff peaks form.
Use a pastry bag or a zip top bag, fill with meringue and cut the tip off. Make 2 inch circles and build up the sides to form little cups. Bake on a cookie sheet lined with parchment or a silicone baking sheet. Bake for 20 minutes at 300 degrees or until set, turn off the oven and let sit for 1 hour.
NOTE: I have a gas oven and doing the above made them brown. Try 200 degrees for 20 minutes and turn the oven off. I think this result was better, less crunchy and more white in color.
After they have cooled fill in the center with lemon curd.

Simple and delicious. Now check out the other bloggers and their cookies, see links below.

HAPPY NATIONAL COOKIE DAY

8 comments:

  1. I don't know if you use clear vanilla, but if not that will change the color too.
    Honestly, doesn't matter what color they are, it's the taste. Love the idea of lemon with meringue cookies!

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    1. I wondered if it was the vanilla, but I tried clear and the brown. They still came out tan. I seriously think it was the oven. BUT they were DEElicious!

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  2. Oh, they look absolutely delicious! And I LOVE lemon!

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    Replies
    1. They are, thank you, lemon is my second favorite flavor.

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  3. I applaud your persistence. But they look like a perfect meringue to me. I adore lemon meringue pie.
    Happy Cookie Day!

    Wishes for tasty dishes,
    Linda

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    1. Some times, not often, the perfectionist in me comes roaring to the front. They are so light, tart and slightly sweet. Perfect.

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  4. I've discovered I'm a sucker for the lemony things. Yummmmm.

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