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
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:
- 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
- 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
- Fold pecans into meringue.
- 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.
- 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.
- Remove from heat and whisk in lemon juice, peel, butter, and lime oil. Cool to room temperature.
- 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