7 September 2013

Lemon and Blueberry Meringue Cookies


Eve 7/09/13


These are not macarons!


These are meringue cookies!
Chewy but crispy, melt-in-the-mouth but creamy, these are the best!
They look a bit like macarons and taste a bit like them too, but in my opinion, these are better.


The cookies have the same ingredients as the typical macaron but made slightly different to them. Adding a third of the unbeaten egg white to the almonds and icing sugar and beating it to a paste is what gives these cookies a definite chewy, which I love a lot!
Sandwiching together this cookies is a luscious blueberry cream. So soft, light and purple. I wish purple was a flavour....That would be so cool! Cook down the blueberries with the sugar until purply and syrupy, leave to cool and fold into whipped cream
Three ingredients, minimal effort. 


Rustic meringue cookies - lemon flavoured cookies with the sharp blueberry flavour cream, delish! 
Why would you not want to make these, there amazing! Go make them, I'll leave so you can make them :-D




Happy baking everyone! :-)


Lemon and Blueberry Meringue Cookies
Posted by Eve
Makes 34 shells/ 17 sandwiched
Ingredients

  • 3 Large egg whites (approx. 90g)
  • 50g Caster sugar
  • 125g Ground almonds
  • 125g Icing sugar
  • 1 Lemon
For the filling
  • 100g Fresh blueberries
  • 50g Caster sugar
  • 80ml Whipping cream 
Method


IMPORTANT!
The night before or up to three days before, separate the eggs and put all of the whites into a Tupperware box and keep in the fridge. Take out of the fridge 2 hours before you plan to make the macarons to bring them up to room temperature.
  1. Preheat the oven to 160c/ 150c Fan/ Gas mark 3 and line 2 heavy bottomed baking trays with parchment paper, do not grease the paper. For a really accurate cookies shape, click here for a guide to show you how. 
  2. Put 60g of the egg whites (approx. 2 whites) into a large, very clean bowl of a free-standing mixer with the whisk attachment or a hand-held mixer or a whisk. Start to whisk until foamy and bubbly. Add the caster sugar a tablespoon at a time until all added. The meringue should be firm and glossy; stiff peaks.
  3. Sieve the ground almonds and icing sugar into a large bowl and discard any lumps left in the sieve. Add the zest of the lemon and the remaining egg white. Beat the egg white really well into the sieved mixture. It will be a REALLY thick and pasty, don't worry!
  4. Add about one third of the meringue into the paste and beat well, this loosens the mixture so it is easier to fold in the leftover whites.
  5.  Now, using a big metal spoon or a spatula, very gently fold in the remaining egg whites until the mix is a uniform texture, well combined but still has air.
  6. Put the cookie mixture into a piping bag without a nozzle and snip of the end of the bag. Pipe 4 cm/1.5 inch circles of to the tray, evenly spaced.
  7. Now, leave your cookies to rest for at least 20 mins uncovered to develop a skin, this is important for an even bake and texture.
  8. Once rested and you can very, very lightly touch the top of the cookie without any of the batter come off the top, bake for 15 - 18 minutes but keep an eye on them at the 12 minute mark to make sure they don't burn!
  9. The cookies will be ready when they are dry on top and just able to come of e parchment. It's ok if some stick, more stick, more chewy As soon as they are out of the oven, remove the parchment from the tray with the cookies still attached and put on a wire rack to cool completely.
  10. To make the cream filling, put the blueberries, sugar and 1 tablespoon of the lemon juice into a saucepan and gently cook down until saucy, thick and the blueberries have broken down, leave to cool.
  11. Whip the cream until thick and add . of the blueberry sauce, whisk to combined. Pair up the cookies; try and find cookies that are roughly the same size. Sandwich together the pairs with a good amount of the blueberry cream. 

Enjoy!


Once the cookies are assembled, keep in the fridge in an air-tight for up to 3 - 4 days and un-assembled cookies can be kept in an air-tight container at room temperature for up to 7  days

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