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Before you jump to Lemon meringue cookies recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.
Many of us have been conditioned to think that comfort foods are not good and must be avoided. At times, if your comfort food is made of candy or other junk foods, this holds true. Other times, however, comfort foods can be altogether nourishing and it's good for you to consume them. There are a number of foods that actually can boost your moods when you eat them. If you feel a little bit down and you need an emotional pick me up, try some of these.
Cold water fish are excellent if you want to feel better. Salmon, herring, tuna fish, mackerel, trout, and so on, they're all loaded with omega-3 and DHA. These are two substances that promote the quality and function of the grey matter in your brain. It's the truth: consuming tuna fish sandwiches can really help you battle your depression.
Now you realize that junk food isn't necessarily what you need to eat when you want to help your moods get better. Try a few of these tips instead.
We hope you got insight from reading it, now let's go back to lemon meringue cookies recipe. You can cook lemon meringue cookies using 10 ingredients and 14 steps. Here is how you do that.
The ingredients needed to make Lemon meringue cookies:
- You need of Meringue cookies.
- Prepare of egg whites.
- Prepare of super fine sugar.
- Use of lemon juice.
- Prepare of lemon curd.
- Use of the zest of one lemon.
- Take of fresh lemon juice.
- Prepare of butter.
- Provide of eggs.
- Get of granulated sugar.
Steps to make Lemon meringue cookies:
- Preheat oven to 250°.
- Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp..
- While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat..
- When the ingredients are combined add butter..
- Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill..
- To start the meringue beat the egg whites on medium until they form soft peaks..
- Slowly add sugar a couple tablespoons at a time. Increase mixing speed..
- Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form..
- The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt..
- You may add color at this point if you wish. Transfer to a piping bag..
- Line a cookie sheet with a silicon mat or parchment. If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down..
- Pipe one circle, then pipe another circle around the first one leaving space in the middle. Think of a little cup to hold the curd. They can be quite close together as they do not rise..
- Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour. Do not open the oven until the meringues are no longer shiny. At least 40 minutes..
- Once the meringues are done fill them with the lemon curd and they're done. Meringue can be made up to a week a head of time. Store in the refrigerator..
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