Lemon Meringue Cookies
  • Pastry Dough:
  • (note - I have halved the ingredients from original recipe to produce 12 cookies)
  • 1 small egg (or use yolk and half of white from a large egg)
  • 50g white sugar (I used a blend of brown rice syrup and white sugar)
  • 150g unsalted butter
  • 185g plain flour (I used even amounts of spelt, plain and gluten free flour)
  • 1 teaspoon baking powder
  • 1 teaspoon of yuzu or lemon juice (optional)
  • Meringue :
  • 2 egg whites
  • 150g sugar
  • zest from 1 large lemon
  • dash of yuzu or lemon juice (optional)
  1. Place butter, sugar and egg into the Thermomix Bowl and process on Speed 5 for 5 seconds or until nice and creamy.
  2. Add flour, baking powder and citrus juice (if using) into TMX bowl and process on Speed 6 for a few seconds or until well combined. You should have a crumbly mix of dough.
  3. Transfer dough to another bowl, press together into a ball and allow to rest in fridge for 30 minutes.
  4. Pre-heat oven to 160C and line a baking sheet with baking paper.
  5. Prepare meringue (Thermomix or hand mixer) by beating until soft peaks form, adding sugar gradually until glossy. Add zest and juice (if using) and beat briefly to combine.
  6. Roll out pastry dough onto a floured surface, creating a rectangle that is 2mm in height. The longest side should be facing you.
  7. Spread meringue mixture over the pastry, leaving at least 3cm of uncovered pastry at one of the longer ends (I only remembered this point now...)
  8. Gently roll the pastry as though making a swiss roll. Cut 2cm wide portions and place on baking sheet. It's important to work fairly fast so the pastry remains cool and manageable.
  9. Bake for 25 minutes or until pastry and meringue are golden. Allow to cool before serving.
Recipe by Gastromony at http://gastromony.com/lemon-meringue-cookies/