Tender cookies with meringue and lemon: a delicious and aromatic combination
Who can resist tender cookies with a slightly tangy lemon note, topped with a crispy meringue? These coconut and lemon cookies are the perfect choice to bring a ray of sunshine to winter days or to impress guests at any time of the year. Inspired by Laura Adamache's recipe, this simple and delicious recipe is sure to become a favorite in your kitchen.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Total time: 45 minutes
Number of servings: 20 cookies
Ingredients needed:
For the cookies:
- 250 g flour
- 2 tablespoons grated coconut
- 1 egg yolk
- 150 g cold butter, diced
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the meringue:
- 2 egg whites
- 100 g sugar
- 1 pinch of salt
Ingredient details:
Flour is the base of the recipe, providing structure and stability to the cookies. Choose a good quality flour for optimal results. Coconut adds a tropical flavor and pleasant texture that perfectly complements the tartness of the lemon. Lemon, with its juice and zest, will give the cookies a fresh and vibrant note. Cold butter is essential for achieving tender cookies, so do not substitute it with oil. The meringue is the perfect choice for a sweet topping that contrasts beautifully with the tangy cookies.
Step by step:
1. Preparing the cookie dough: In a large bowl, combine the flour with the 2 tablespoons of grated coconut. Mix well to ensure even distribution. Add the egg yolk, cold butter cubes, lemon zest, and lemon juice.
2. Kneading the dough: Use your fingers to knead the ingredients until you obtain a homogeneous dough. It is important not to knead too much, as this can activate the gluten in the flour, making the cookies tough.
3. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for about 20 minutes. This step will help solidify the butter, making the cookies more tender and crisp.
4. Preparing the meringue: About 10 minutes before removing the dough from the refrigerator, prepare the meringue. In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat the egg whites until frothy.
5. Adding the sugar: Once the egg whites start to firm up, gradually add the sugar and continue mixing until you obtain a shiny and firm meringue that does not fall off the mixer blades. This is a sign that the meringue is ready!
6. Shaping the cookies: Remove the dough from the refrigerator and place it on a floured work surface. Knead it a little to make it more pliable, then roll it out with a rolling pin until you achieve a thickness of about 5 mm. Use a rectangular cutter or a knife to cut out the cookies.
7. Placing on the tray: Line a baking tray with parchment paper and place the cut cookies in it, leaving a small space between them.
8. Topping with meringue: Fill a piping bag with the meringue and decorate each cookie with a generous portion of meringue.
9. Baking the cookies: Preheat the oven to 140 degrees Celsius. Bake the cookies for 20-25 minutes. It is important to check the cookies during baking, as the meringue should become slightly browned and crispy, while the cookies should be tender. If you notice they are browning too quickly, you can lower the oven temperature.
10. Cooling: After baking, let the cookies cool on a cooling rack. The meringue will harden as the cookies cool, providing a perfect texture.
Practical tips:
- You can add various flavors to the dough, such as vanilla or almond extract, for an extra touch of flavor.
- If you want a chocolate note, you can add white chocolate chips to the dough or the meringue.
- The cookies can be stored in an airtight container for a few days, but they are best enjoyed fresh.
Frequently asked questions:
1. Can I use brown sugar instead of white sugar?
Yes, brown sugar will give the meringue a more caramelized flavor and a darker color.
2. What can I do if I don't have meringue?
You can omit the meringue completely or use a lemon powdered sugar glaze.
3. How can I serve these cookies?
The cookies are delicious on their own, but can be served alongside a fragrant tea or coffee.
This quick dessert is not only a treat for the taste buds but also a delightful cooking experience. Lemon meringue cookies are perfect for enjoying with loved ones, whether it's a family gathering or a festive party. So, let's put on our aprons and enjoy the magic of cooking!
Who can resist tender cookies with a slightly tangy lemon note, topped with a crispy meringue? These coconut and lemon cookies are the perfect choice to bring a ray of sunshine to winter days or to impress guests at any time of the year. Inspired by Laura Adamache's recipe, this simple and delicious recipe is sure to become a favorite in your kitchen.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Total time: 45 minutes
Number of servings: 20 cookies
Ingredients needed:
For the cookies:
- 250 g flour
- 2 tablespoons grated coconut
- 1 egg yolk
- 150 g cold butter, diced
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the meringue:
- 2 egg whites
- 100 g sugar
- 1 pinch of salt
Ingredient details:
Flour is the base of the recipe, providing structure and stability to the cookies. Choose a good quality flour for optimal results. Coconut adds a tropical flavor and pleasant texture that perfectly complements the tartness of the lemon. Lemon, with its juice and zest, will give the cookies a fresh and vibrant note. Cold butter is essential for achieving tender cookies, so do not substitute it with oil. The meringue is the perfect choice for a sweet topping that contrasts beautifully with the tangy cookies.
Step by step:
1. Preparing the cookie dough: In a large bowl, combine the flour with the 2 tablespoons of grated coconut. Mix well to ensure even distribution. Add the egg yolk, cold butter cubes, lemon zest, and lemon juice.
2. Kneading the dough: Use your fingers to knead the ingredients until you obtain a homogeneous dough. It is important not to knead too much, as this can activate the gluten in the flour, making the cookies tough.
3. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for about 20 minutes. This step will help solidify the butter, making the cookies more tender and crisp.
4. Preparing the meringue: About 10 minutes before removing the dough from the refrigerator, prepare the meringue. In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat the egg whites until frothy.
5. Adding the sugar: Once the egg whites start to firm up, gradually add the sugar and continue mixing until you obtain a shiny and firm meringue that does not fall off the mixer blades. This is a sign that the meringue is ready!
6. Shaping the cookies: Remove the dough from the refrigerator and place it on a floured work surface. Knead it a little to make it more pliable, then roll it out with a rolling pin until you achieve a thickness of about 5 mm. Use a rectangular cutter or a knife to cut out the cookies.
7. Placing on the tray: Line a baking tray with parchment paper and place the cut cookies in it, leaving a small space between them.
8. Topping with meringue: Fill a piping bag with the meringue and decorate each cookie with a generous portion of meringue.
9. Baking the cookies: Preheat the oven to 140 degrees Celsius. Bake the cookies for 20-25 minutes. It is important to check the cookies during baking, as the meringue should become slightly browned and crispy, while the cookies should be tender. If you notice they are browning too quickly, you can lower the oven temperature.
10. Cooling: After baking, let the cookies cool on a cooling rack. The meringue will harden as the cookies cool, providing a perfect texture.
Practical tips:
- You can add various flavors to the dough, such as vanilla or almond extract, for an extra touch of flavor.
- If you want a chocolate note, you can add white chocolate chips to the dough or the meringue.
- The cookies can be stored in an airtight container for a few days, but they are best enjoyed fresh.
Frequently asked questions:
1. Can I use brown sugar instead of white sugar?
Yes, brown sugar will give the meringue a more caramelized flavor and a darker color.
2. What can I do if I don't have meringue?
You can omit the meringue completely or use a lemon powdered sugar glaze.
3. How can I serve these cookies?
The cookies are delicious on their own, but can be served alongside a fragrant tea or coffee.
This quick dessert is not only a treat for the taste buds but also a delightful cooking experience. Lemon meringue cookies are perfect for enjoying with loved ones, whether it's a family gathering or a festive party. So, let's put on our aprons and enjoy the magic of cooking!