If you like lemon meringue pie, you will love Lemon Meringue Thumbprint Cookies. Light crispy cookies with an almond crunch. Filled with lemon curd and topped with a delicious sweet meringue.
Once Spring has arrived light, and fresh is the word of the day. Spring has shown is pretty head a few times, but Mother Nature keeps turning around pointing her finger and saying “and another thing!” The last few days here have been cold and ugly.
Lemon Meringue Thumbprint Cookies will lighten up the dreariest day. Easy to make, delicious to eat!!
As a kid thumbprint cookies were always a favorite….you got to play with the dough. Plus we filled ours with buttercream frosting, and as kids, we ate that by the spoonful! Who am I kidding I still do that…lol.
Lemon Meringue Thumbprint Cookies are more of an adult cookie. Crispy on the outside soft on the inside, and covered with yummy almonds.
Tart lemon curd fills the inside of the thumbprint. I purchased mine, but if you want to make your own, please do.
The piece de resistance is the meringue topping. Having made Italian meringue a couple of times now, although it seems daunting it’s actually pretty easy. It makes a perfectly glossy, stable meringue, which is what you want in a meringue.
A tool/gadget I have been finding indispensable ( and fun) is a kitchen torch. I got mine at Amazon. There are many different kinds and price ranges, whatever fits your style and budget get one! I bought an inexpensive one so don’t feel you need to spend a lot to get the job done.
Lemon Meringue Thumbprint Cookies will brighten any Spring gathering whether Easter Brunch, a Bridal Shower or just because…bake up a batch today!!Print
3/4 cup butter
1/2 cup sugar
2 egg whites
1 teaspoon vanilla
1 zest of one lemon
1 1/2 cups flour
1/4 teaspoon salt
1 cup almond finely chopped
1– 10-ounce jar lemon curd
1/2 cup sugar
2 tablespoons plus 2 teaspoons water
2 room temperature egg whites
1/4 teaspoon cream of tartar
Pre-heat oven to 350°. Line baking pans with parchment paper.
In a medium bowl whisk together, flour, zest, and salt set aside.
In a large bowl with a hand mixer at medium speed beat butter and sugar until light and fluffy, approximately 2 minutes. Add egg yolks and vanilla beat until combined. Stir in flour mixture until blended.
Using a small ice cream scoop, scoop dough and roll into about 1 inch balls.
Place egg whites in a small bowl with 1 tablespoon water and whisk together. Place finely chopped almonds in a shallow dish. Dip balls in egg whites making sure to cover the entire ball. Then roll in almonds placing on lined baking sheets about one inch apart.
Make an indentation with your thumb in each ball. Bake for about 15 minutes, at the halfway point, check to see if the centers have puffed up if they have gently press down the center with the end of a wooden spoon.
Remove to cool on a wire rack pressing down the center again if necessary. Fill cookies with jarred lemon curd. Using a pastry bag makes filling the cookie easy.
While baking the cookies make the Meringue.
In a small saucepan combine sugar and water. Bring to a boil whisking until sugar dissolves. Once the sugar has dissolved, stop whisking and bring the mixture to 240 degrees.
In a stand mixer with a whip attachment beat egg whites and cream of tartar until soft peaks have formed. Reduce speed to medium and slowly drizzle in the sugar mixture. Once all the sugar mixture is incorporated increase speed to medium-high and whip until stiff peaks form and mixture has cooled. Place mixture in a pastry bag for piping. You may have leftover meringue which can be stored for up to two days if you wish.
To finish cookie pipe a small amount of meringue using your favorite piping tip( or no tip at all). Using a torch lightly brown the meringue. Store in an airtight container in the refrigerator for up to 3 days.
Yield depends on how big your ice cream scoop is.
Keywords: lemon, lemon curd, Italian Meringue, cookie, bake, almonds, dessert