Lemon Meringue Cookies

Ingredients:

Lemon Curd

• 1/4 cup granulated sugar
• 1 large egg + egg yolk
• 1/3 cup lemon juice
• 3 tablespoons unsalted butter

Sand baskets

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 2/3 cup granulated sugar
• 140 g unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 large egg, room temperature
• Special equipment: a metal pan for 24 mini-muffins; a disposable pastry bag with a 1 cm round tip.

Meringue

• 1 egg white, room temperature
• 1/8 tsp cream of tartar
• 1/4 cup superfine sugar

Preparation:

1. Lemon Curd:
   
   In a medium bowl, combine the granulated sugar, whole egg, and egg yolk. In a small saucepan, bring the lemon juice to a boil over medium heat. Temper the eggs by slowly pouring the lemon juice into the egg mixture, whisking constantly.
2. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens to the consistency of a milkshake, 2-3 minutes. Remove from the heat and stir in the butter until completely melted.
3. Strain the curd through a fine-mesh sieve into a bowl, place a piece of plastic wrap directly on the surface of the curd, and refrigerate until the curd has cooled completely and thickened, at least 4 hours or overnight.
4. Preheat oven to 350°F (175°C) and lightly spray a 24-cup mini muffin pan with cooking spray.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Sand baskets:
   
   In a medium bowl, combine the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and butter.
6. Beat on medium speed until fluffy, about 5 minutes. Add the vanilla extract and egg and beat until smooth. With the mixer running on low speed, gradually add the flour mixture and mix until smooth.
7. Scoop 1 tablespoon of cookie dough, dust your hands with flour to prevent sticking, and roll it into a ball. Place the dough ball in a muffin tin. Use your fingers to press it into the well and up the sides. Repeat with the remaining dough.
8. Bake until the cookies are light golden brown around the edges, about 30 minutes. Then, using the rounded end of a wooden spoon, gently poke an indentation into each cookie to create a deeper cavity.
9. Let the cookies cool slightly in the pan, then use a butter knife or small offset spatula to transfer them to a wire rack to cool completely.
10. Preheat oven to 150°C.
11. Meringue drops:
    
    Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Slowly pour in the superfine sugar and beat until stiff, glossy peaks form.
12. Transfer the meringue to a disposable piping bag fitted with a 1 cm round tip. Pipe 24 drops onto a parchment-lined baking sheet. Bake until the meringues begin to dry out, about 20 minutes, then turn off the oven and insert the handle of a spoon into the oven, opening the door slightly.
13. Leave the meringue in the oven until completely dry, another 30-45 minutes. Let cool completely.
14. To assemble, fill each cookie with lemon curd. Top with a drop of meringue.