Swirled Meringue Cookies with Jam or Lemon Curd
Ingredients
- - 4 large egg whites at room temperature
- - 1 cup granulated sugar caster if possible
- - 1/4 tsp cream of tartar
- - 1/4 tsp salt
- - 2 tsp cornstarch sifted
- - 2 1/2 tsp fresh lemon juice divided
- - 1 3/4 tsp vanilla extract divided
- - 1/2 cup raspberry jam or lemon curd
Instructions
- Preheat oven to 275°F and line baking sheets with parchment.
- Whip egg whites with cream of tartar and salt until frothy.
- Add sugar slowly, beating until stiff peaks form.
- Fold in cornstarch, vanilla, and lemon juice.
- Spoon meringue onto baking sheets, shaping into rounds.
- Add jam or curd to each and swirl lightly.
- Bake at 250°F for 1 hr 20 mins, then cool in oven.
Notes
- Store in airtight container for up to 1 week.
- Freeze for up to 1 month.
- Best baked on dry days.
- Freeze for up to 1 month.
- Best baked on dry days.