DIY Mini Lemon Meringue Cookies

DIY Mini Lemon Meringue Cookies

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Whether you’re on a diet or not, you can’t say no to such amazing meringue cupcakes, it’s really tempting. This is a delicious dessert to surprise your family and guests that you must try.

raw material: (12 cupcakes)
Cup cake

• 1 1/2 cups King Arthur Unbleached Cake Mix
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup sugar
• 1/3 cup butter, room temperature
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon buttery sweet dough flavor (optional, but adds signature bakery flavor)
• 2/3 cup buttermilk

direction:

1. Preheat oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; lightly spray liners with cooking spray.
2. To make the cupcakes: Place the following ingredients in the bowl of a mixer: Combine cake flour, baking powder, salt, baking soda, sugar, butter, eggs, vanilla, and buttery sweet dough flavor. Add 1/3 cup buttermilk.
3. Mix the mixture at medium speed for 2 minutes. The mixture will be thick at first, but will become smooth as you mix.
4. Add remaining 1/3 cup buttermilk and beat on medium speed for 1 minute. Scrape the bottom and sides of the bowl and mix briefly if necessary.
5. Fill each hole in the pan 2/3 full, then bake the cupcakes for 15 to 18 minutes, until light golden around the edges. Remove them from the oven and immediately transfer them from the pan to a rack. Cool completely.
6. Prepare lemon curd according to recipe and set aside to thicken as cupcakes cool.
7. Use a cupcake corer (or apple corer) to core each cooled cupcake, leaving a small well in the center of the cake. Fill the edges with the cooled lemon filling. Fill all the cupcakes and prepare the meringue.
8. Make the meringue: In a very clean working bowl, whisk egg whites and Bakewell cream or cream of tartar until soft peaks form. Add salt. Gradually add sugar, increasing speed and continuing to beat until mixture is light and wavy with stiff peaks.
9. Pile or pipe the meringue on top of each cupcake and bake the meringue with a chef’s torch; or bake carefully until golden brown. Serve hot for flowing lemon lava; or cool for more filling.

You can check out the full tutorial here.

This Mini Lemon Meringue Cookies A perfect substitute for the above cupcakes, crushed cookies are easier and less time-consuming to use as a base for crumbs.

Get the tutorial via ooh look blogspot:

Mini Lemon Meringue Tarts at Tea Salon

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