Description
Lemon meringue cookie sandwiches are a delightful treat that combines the zesty flavor of lemon with the light, airy texture of meringue, all nestled between two delicious cookies.
Ingredients
Scale
- 1 cup granulated sugar (200 g)
- 3 large egg whites
- 1/4 cup fresh lemon juice (60 ml)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon cornstarch (8 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/2 cup unsalted butter (113 g), softened
- 1 cup powdered sugar (120 g), plus extra for dusting
Instructions
- Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Beat the egg whites on medium speed until soft peaks form, then gradually add granulated sugar until glossy and stiff peaks form.
- Gently fold in lemon juice, lemon zest, cornstarch, and vanilla extract into the meringue mixture.
- Transfer the meringue to a piping bag and pipe small circles onto the prepared baking sheets.
- Bake for 1 hour until dry, then cool in the oven with the door slightly ajar.
- Beat softened butter until creamy, then gradually add powdered sugar and lemon juice to make the filling.
- Spread lemon filling on one meringue and top with another to create a sandwich.
- Dust with powdered sugar before serving.
Notes
- Store in an airtight container in the refrigerator for up to 2 days.
- For a vegan option, use aquafaba instead of egg whites.
- For a gluten-free version, use a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: lemon, meringue, cookie, sandwiches, dessert