Lemon Meringue Kiss Cookies Recipes

Steps:

• For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl.
• Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
• Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
• For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
• Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
• Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
• For the meringue kisses: Preheat the oven to 300 degrees F.
• Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
• Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
• To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss.

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

Steps:

• Preheat oven to 350°F.
• beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
• continue beating and add sugar one tablespoon at a time until shiny.
• continue beating and add in lemon or lime juice.
• continue beating until stiff peaks form- don't underbeat!
• drop in small spoonfuls onto parchment lined baking sheets.
• bake for 10-12 minutes at 350 until lightly browned.
• be sure to store in an airtight container to maintain their texture.

Steps:

• Preheat oven to 350 degrees and grease 2 cookie sheets.
• Cream butter and 1 cup sugar. Add egg and lemon extract; beat hard.
• In separate bowl, combine flour, baking powder and salt; add to the creamed butter mixture and mix well.
• For small cookies: pinch off portions of dough and roll into marble-sized balls. For larger cookies: use tablespoonfuls and roll into balls.
• Place remaining 1/4 cup sugar in a shallow dish and roll dough balls in it, rolling a few at a time and placing them on the greased cookie sheets after (place about 1"-2" apart depending on the size you choose to make the cookies).
• Using the bottom of a buttered and sugared, flat-bottomed drinking glass, flatten each cookie to about 1/8" by pressing them down with the glass. You can also do this all at once with a large glass baking dish by buttering and sugaring the bottom and pressing down all the cookies at once.
• Bake cookies 2 sheets at a time for 8-10 minutes or until golden brown, rotating the top sheet to the bottom shelf (and vice versa) half way through baking. Cool sheets in between batches if you have to use the sheets more than once.
• When the cookies come out of the oven, let them sit for just a minute to harden and then remove them as soon as they are hard enough to take off the sheet without ripping or breaking. Cool on racks.

Steps:

• Place the butter, sugar and zest in a mixing bowl and whisk together. Sieve in the flour and a pinch of salt and, using your hands, knead the mixture into a dough. Shape into a disc, wrap in clingfilm and chill for 1 hour.
• Preheat the oven to gas 3, 170C, fan 150°C Roll out the dough on a lightly floured surface to about 5mm thick. Using a 4cm (1 1/2in) fluted cutter, stamp out 30 circles. Place on a baking tray and bake for 10-12 minutes.
• Meanwhile, whisk the egg whites in a large mixing bowl until stiff peaks form. Add the sugar 2 tbsp at a time, until the mixture is thick and glossy.
• Place 1/4tsp of lemon curd on top of each biscuit, then spoon or pipe 1tsp of meringue on top. Return to the oven and bake for 7-8 minutes until the meringue is golden.