Cookie tartlet with meringue

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line two baking trays with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the dough mix 125 g butter, 150 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy.

2. 2

   Stir in 1 egg. Mix flour, baking powder and baking soda and stir in.

3. 3

   For the cookies, use a tablespoon to place 12-13 piles of dough on each tray with a little space between them, press slightly flat. Bake one after the other in a hot oven for about 10 minutes. Let them cool down.

4. 4

   For the lemon curd, separate 3 eggs. Chill the egg whites. Rinse organic lemon hot, dab dry and finely grate the zest. Squeeze all lemons. Take off 1 teaspoon of juice, fill up the rest with water to 350 ml liquid.

5. 5

   Bring lemon water and zest to the boil with 150 g sugar and 1 tablespoon butter. Mix starch with 5 tablespoons of cold water until smooth. Stir into the boiling lemon stock and simmer for about 1 minute. Remove from heat. First mix 2 tablespoons of hot lemon cream with 3 egg yolks.

6. 6

   Then stir the egg yolk mixture into the remaining lemon cream. Pour lemon curd into a bowl. Let it cool down for about 30 minutes, stirring frequently. Spread it still warm on the cookies. Let them cool down.

7. 7

   Just before serving, beat the egg whites until stiff, adding 180 g of sugar. Finally add 1 teaspoon of lemon juice. Continue beating until a firm, shiny mass is formed. Pour into a piping bag with a large perforated spout and squirt small tips onto the tartlets.

8. 8

   Brown with a kitchen gas burner.

Nutrition Facts

KCAL
170 kcal

CARBS
27 g

FATS
6 g

PROTEINS
2 g