Lemon Raspberry Meringue Cookie recipe
My grandma used to make the basic French meringue - just egg whites and sugar - almost every week as I was growing up. It was easy to get spoiled by these sweet airy puffs. The meringue is all grown now, with a zesty twist and a splash of color. Give it a try - you need just a few ingredients to make a sophisticated dessert.
Serves 10+
Ingredients:
- 2 egg whites
- 1.5 cups of sugar (confectioner's is best)
- ¼ lemon juice
- 1 tbsp raspberry jam/preserves
Directions:
1. Beat 2 egg whites until they have a consistency of foam. Be careful not to get any yolk into the mix.
2. As you are beating the egg whites, start to slowly add 1 cup confectioner's sugar, 1 tablespoon at a time.
3. Squeeze the juice of a ¼ lemon, continue beating.
4. Add 1 generous tablespoon of raspberry preserves, continue beating.
5. Add the remaining half cup of sugar slowly, continue beating until you get a thick texture (the mix is firm vs. dripping)
6. Heat the oven to 200 F.
7. Take a baking sheet and line it with parchment paper.
8. Using a large tablespoon, spoon the meringue mixture on the parchment paper. Place one spoon and twirl slightly. Place cookies about 1 inch from each other.
9. Put in the oven for 90 minutes.
10. Let them cool for 5 minutes before serving.
Voila! These summery cookies will be a sweet treat for any guest or family.
