Apparently, you can bake icing with the cookie! Yeah, I wasn’t aware of that either.. It adds a really nice extra texture to a cookie and it looks really great as well. I used a meringue icing on these tangy lemon cookies and boy, do they look delicate!
These cookies are absolutely perfect for a high tea spread, or as Easter is coming up: an Easter dessert table. They are super easy to make with children too!
Lemon and Raspberry Cookies with Baked Meringue Icing Recipe
Source: adapted from Sweet Dreams magazine 2, 2017
Yields: 24 cookies
Tools: 6cm fluted cookie cutter, baking tray, baking parchment, piping bag, small round nozzle
200 grams softened butter
100 grams caster sugar
1 egg yolk
zest of 1 lemon
250 grams plain flour
2 egg whites
1/2 teaspoon baking powder
150 grams icing sugar
a couple of drops of pink food coloring (optional)
3 tablespoons crumbled dried raspberries
- Mix the butter, sugar, egg yolk and lemon zest together until combined. Add the flour and knead until a soft dough is formed. Wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.
- Preheat the oven to 180C. Whip the 2 egg whites until you have a very stiff mixture. Fold in the baking powder, icing sugar and pink food coloring until combined.
- Roll out the dough to 4 mm thickness. Cut out fluted rounds with the cookie cutter, re-roll and cut as needed. Place rounds on a baking tray lined with baking parchment. Fill a piping bag fit with a small round nozzle with the meringue mixture. Ice the cookies with this mixture. Bake for 10-12 minutes or until the cookies are a golden brown.