Lemon Meringue Cookies

I have always been fascinated by meringue pies. I thought, why not bake meringue cookies instead.  I made tiny bite sized lemon meringue cookies. They were delicious, even though I say so myself!

 I made these really small and the combination of lemon and sugar helps reduce the sugary taste. It just melts in your mouth and since its not overtly sweet, would be perfect to serve at tea!

Preparation & Cooking: 1 hour                              Makes - 20-24
Ingredients:

Egg Whites - from 2 large eggs
Salt - a pinch
Cream of Tartar - 1/8 teaspoon
Sugar - ½ cup and 2 tablespoons
Lemon Zest - of 1 big lemon, grated
Lemon Extract - 1 teaspoon

Method:

• Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius) and line baking sheets with parchment paper.
• In a bowl, whip the egg whites with salt and cream of tartar until they form soft peaks. 

• Gradually blend in the sugar whipping continuously to form stiff peaks. 

• Gently fold in the lemon zest and the lemon extract. 

• Use a pastry bag/gun or just a spoon, arrange the cookies on the prepared baking sheets.

• Bake for 30 minutes. Switch off the oven and open the door, let the cookies cool. After about 10-15 minutes, gently take them off the baking sheets, they should peel off without breaking. 

Cool them completely on a cooling rack and store in air tight containers.

Sending this to Vardhini's

guest hosted at Sumee's Culinary Bites

Pecan Sandies

 I have an addiction for Keebler's Pecan Sandies. I could munch a whole packet in a day! Not a good idea though - what with the calories and all! So, I thought, why not try my own version, where I could control the fat and sweetness content. I am not sure whether I achieved that, but they turned out pretty good! 

Preparation: 15 minutes                 Cooking: 10 minutes              Makes: 25-30 (large)

Ingredients:


Unsalted Butter - ½ cup, softened
Canola Oil - ½ cup
Brown Sugar - ½ cup
Confectioner's Sugar - ½ cup
Egg - 1
Vanilla Essence - ½ teaspoon
All-purpose flour (Maida) - 2 cups
Baking soda - ½ teaspoon
Cream of Tartar - ½ teaspoon
Cinnamon -  ¼ teaspoon 
Salt - ½ teaspoon
Pecans - 1 cup, chopped
White sugar - ¼ cup


Method:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Line a cookie sheet with a greased foil or use parchment paper.
3. In a bowl, cream together the butter, oil, brown sugar and confectioners' sugar until smooth.
4. Beat in the egg , then stir in the vanilla essence. 





5. Sift the flour, baking soda, cream of tartar, remaining cinnamon and salt; stir into the creamed mixture. 






6.  Mix in the chopped pecans. 



  



7. Scoop out the dough with a teaspoon measure, roll them in the white sugar and place them in the cookie sheets.







8. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool, then store them in an airtight container.