Lemon Tartlets with Meringue Caps

  1. Preheat oven to 325F.
  2. With an electric mixer on medium-high speed, beat butter and confectioners sugar until pale and fluffy.
  3. Mix in 2 egg whites, 1 at a time.
  4. Mix in flour and vanilla.
  5. Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat.
  6. Using the back of a spoon, spread into a 3-inch circle.
  7. Repeat 3 times.
  8. Bake until golden, 10 to 12 minutes.
  9. Immediately transfer cookies, 1 at a time, to inverted small brioche molds; gently press to shape.
  10. Let set, about 30 seconds.
  11. Repeat with remaining batter, baking 4 at a time.
  12. If cookies become too cool to shape, return them to oven for 20 seconds.
  13. Shells can be stored in an airtight container at room temperature up to 3 days.
  14. Reduce heat to 200F.
  15. In the bowl of an electric mixer set over (not in) a pan of simmering water, whisk remaining 3 egg whites and the granulated sugar until whites are warm to the touch and sugar has dissolved.
  16. Attach bowl to mixer; beat on medium until foamy, then raise speed to high and beat until stiff peaks form and meringue is cool, about 10 minutes.
  17. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
  18. Pipe twenty 1 1/4-inch diameter, 2-inch high spirals onto parchment-lined baking sheets, spacing about 1 inch apart.
  19. Bake 20 minutes.
  20. Reduce heat to 150F.
  21. Bake until dry but not brown, about 2 hours more.
  22. Transfer to a wire rack; let cool completely.
  23. Meringue caps can be stored in an airtight container at room temperature up to 3 days.
  24. To serve, spoon 2 teaspoons lemon curd into each shell.
  25. Top each with a meringue cap.

unsalted butter, confectioners sugar, egg whites, flour, vanilla, granulated sugar, lemon curd

Taken from www.epicurious.com/recipes/food/views/lemon-tartlets-with-meringue-caps-389752 (may not work)

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