Lemon Gingersnap Mini Meringues

• Meringues:
• 1/4 cup granulated sugar
• 2 5/8 oz confectioners' sugar
• pinch table salt
• 2 large egg whites, at room temp
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 1 oz finely crushed gingersnap cookies
• Lemon curd:
• 3 oz unsalted butter (6 tbs)
• 1/2 cup granulated sugar
• 1/3 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• pinch table salt
• 6 large egg yolks

1. Meringues:
2. 1.Position the racks in the top and bottom thirds of the oven and heat oven to 175 d. Line 2 large baking sheets with parchment.
3. 2.In a food processor, process the sugar until fine, about 45 seconds. Add the confectioners' sugar and salt and pulse until well blended, about 15 seconds.
4. 3.In a stand mixer fitted with whisk attachment, combine egg whites and cream of tartar. Begin mixing on medium-low speed until frothy. Increase the speed to medium and beat until whites form soft peaks. Continue beating while gradually sprinkling in sugar mixture. When all sugar is added increase speed to medium high and whip until firm, glossy peaks form, about 10 minutes. Add vanilla extract beat 10 seconds more.
5. 4.Spoon the meringue into a large pastry bag fitted with a plain #3 tip. Holding the pastry bag perpendicular to a lined baking sheet, pipes small flat disks about 1 1/4 inches in diameter, spaced about 1/2 inch apart.. Sprinkle crushed cookies evenly over the tops of the meringues. Using fingertips, lightly press down on the crumbs to flatten and meringue peaks.
6. 5.Bake until dried and crisp but not browned, about 2 1/2 hours. Turn off oven and leave the door shut; let meringues sit in oven until cool, about 2 hours. Remove from oven and gently lift meringues off parchment.
7. (You can store meringues in an air tight container for up to 1 month)
8. Curd:
9. 1.Melt the butter in a 4 quart saucepan over medium heat. Remove the pan from heat and whisk in sugar, lemon juice, zest and salt. Whisk in egg yolks until well blended. Cook over medium heat, whisking constantly, until the mixture is thick enough to coat a spatula and hold a line drawn through it with a finger, 4-6 minutes. Do not let the mixture boil.
10. 2.Strain the curd into a clean bowl and cover with plastic wrap, pressing the plastic onto the surface to keep a skin from forming. Let mixture cool at room temperature; then refrigerate until chilled.
11. (The curd can be chilled for up to 2 weeks)

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Taken from www.epicurious.com/recipes/member/views/lemon-gingersnap-mini-meringues-50106110 (may not work)