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Lemon Meringue Cookies

Serves: 8Category: BiscuitsCourse: DessertMachine: MixerTotal time (min.): 50
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This recipe is a cross between a sugar cookie and a lemon meringue pie, they look very impressive and taste even better. You can make the cookies in advance of making the Swiss meringue topping, they will keep in an airtight container for three days, however once topped with meringue they need to be eaten that day.

Ingredients

Tools

Method

  1. Pre-heat oven - 160°C
  2. Line a clean baking sheet with parchment paper then set aside
  3. Attach K Beater
  4. Add caster sugar, lemon and unsalted butter to the Kenwood Bowl
  5. Mix - approx 2 min, Speed 2
  6. Then add all purpose flour, egg, lemon juice, vanilla extract, baking powder and salt to the Kenwood Bowl
  7. Mix - approx 40 sec, Speed 1
  8. Roll into balls
  9. Transfer balls to baking sheet and press down
  10. Bake until browned at edges - approx 16 min, 160°C
  11. Remove from oven and let cool
  12. Attach Whisk
  13. Add egg white, caster sugar and water to the EasyWarm Bowl
  14. Whisk - 10 min, 4, Speed Max
  15. Add lemon curd to the cookies
  16. Add one spoonful meringue to cookies
  17. Completely cover the lemon curd, use a small spatula to swipe or swirl it over the cookie
  18. Use a blow torch to lightly toast the meringue or place under a hot grill for a few seconds
  19. Serve immediately

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