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Read the blog post here: http://cookiescupcakesandcardio.com/?p=6547
Learn how to make mini lemon pies topped with rainbow meringue cookies video tutorial.
Meringue Cookies
Ingredients:
• 4 egg whites
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup sugar
• 2 teaspoons cornstarch
Procedure:
1. Preheat oven to 225F, and line baking tray with parchment paper. Place tip inside of piping bag, and set aside.
2. Place egg whites, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until soft peaks form.
3. In a small bowl, mix together sugar and cornstarch.
4. Turn mixer onto medium speed, and slowly add the sugar mixture, pouring down the side of the mixer bowl.
5. Scrape bowl, and return mixer to high speed and continue to mix until meringue has hard peaks and a glossy, shiny appearance.
6. Using rainbow gel pastes, stripe each colour along the inside of the piping bag. Spoon meringue into the bag.
7. Pipe small 1.5″ cookies onto the lined baking tray. (The first couple will not come out coloured).
8. Place tray into preheated oven, and bake for 60 minutes. Once the hour is up, turn oven off and let meringues continue to dry out for an additional hour. Remove from oven after the second hour, and allow meringues to cool completely on a cooling rack.
9. Store in sealed container for up to 2 weeks.
Lemon Pie Filling
Ingredients
• 1 1/2 cups water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 6 egg yolks
• 1-2 tablespoons lemon zest
• 1/2 cup fresh lemon juice (from 3-4 lemons)
• 2 tablespoons butter
Procedure:
1. In a sauce pan over medium heat, bring water, sugar, cornstarch and salt to a simmer- whisking constantly.
2. Once the mixture becomes translucent, add the egg yolks 2 at a time and whisk to combine each set.
3. Whisk in lemon zest, lemon juice, and butter, and continue to mix until thick and filling returns to a simmer.
4. Remove from heat, and allow to cool slightly.
5. Pour into desired shells (large pie shell, mini tart shells, waffle bowls).
6. Place into the fridge for 2 hours, or over night to cool completely. Place a small amount of plastic wrap on top of the filling to prevent a skin from forming.
To assemble mini pies, simply place meringue cookie on top of the pie filling when ready to serve (colours of meringue can run, and cookies will soften if put on too soon).
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