You would think these cookies were extra delicate but they aren't. They are quite sturdy and won't crumble into bits with the first bite. Sandwiched together with some lemon curd would be wonderful!
These "cookies" are gluten-free and quite easy to prepare. You can either pipe the batter onto the prepared cookies sheets or just dollop them on with a tablespoon. These take 50 minutes to bake on low heat then you let them cool in the oven for about 1/2 hr. After that they are done and ready to eat.
I found the source recipe on Joy The Baker's amazing site. She has such incredible recipes and photos! Plus her new cookbook is about to launch as well. I am proud to say I have pre-ordered it.
She ground and toasted her almonds. In the future, I will do the same. I think it will give the meringues a great flavor. I didn't have almonds on hand but I did have almond flour and just went with it; no toasting.
If you like a more robust lemon flavor, opt for regular lemons. And if that doesn't cut it for you, add one teeny-tiny drop of essential lemon oil to the batter and see what that is like. I am sure it will give you the citrus hit you are craving!
So if you want to bake up some sweet, light and lemony meringues then let's get to it.
*adapted source recipe: Lemon Almond Meringues, Joy The Baker
WHAT YOU NEED
1/4 cup almond flour
1 tablespoon cornstarch
2 egg whites
pinch of salt
1/2 cup finely granulated sugar
1/2 teaspoon meyer lemon juice
zest from one meyer lemon
PREHEAT oven to 200F
LINE 2 cookie sheets with parchment paper
IN SMALL BOWL, whisk together almond flour and cornstarch. Set aside
IN BOWL OF STAND MIXER, fitted with whisk attachment, beat egg whites and salt on MED speed for 1 minute
ADD sugar and lemon juice
BEAT on HIGH speed for 6-8 minutes or until firm peaks form
FOLD in almonds/cornstarch and lemon zest
PIPE or spoon 1 tablespoon sized mounds onto prepared cookie sheets
BAKE 50 minutes
TURN OFF oven and open door so it is slightly ajar
LET cookies cool for 1/2 hr before removing from sheets