Recipe for Mini Lemon Meringues with an easy cookie base
2 egg yolks
165g caster sugar
Juice and zest of 2 lemons
170g egg white
225g caster sugar
¼ tsp cream of tartar
5ml vanilla essence
1 x packets SASKO cookie mix
Whisk eggs, egg yolks and sugar together in a small pot.
Add butter, zest and juice and place on a low heat.
Mix continuously on low heat until mixture starts to thicken.
Once thick remove from pot and pass through a sieve to remove all zest.
Cover with cling film and place in fridge to cool.
Full a medium saucepan once quarter full with water. Set the saucepan over a
medium heat, and bring water to the boil.
Combine egg whites, sugar and cream of tartar in a heatproof bowl of electric
mixer and place over saucepan.
Whisk constantly until sugar is dissolved and whites are warm to the touch, 3
to 31/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment. Start on a low
speed and gradually increase to high until stiff, glossy peaks are formed,
about 10 minutes. Add vanilla and mix until combined. Use meringue
Make cookie mix as per packet instructions.
Roll out cookie mixture until 2mm think. Refrigerate until cold. Cut in round
disk approx. 6cm in diameter.
Line a mini muffin silicon tray with the cookie pastry disks.
Line with silicon paper and blind baking beans. Bake until golden brown and
crisp, allow to cool.
Pipe the lemon curd into the cookie cup, pipe on the Swiss meringue and blow
torch to finish
Recipe provided by Sasko. Visit their Facebook page for more delicious recipes.