Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Lemon Drop Sandwiches

These crispy and sweet sandwich cookies look like fluffy marshmallows. They'll be the star of the dessert tray at your next party.

1,537 views
Rate me!
  • Yields: about 36 sandwich cookies
  • Prep: 45 mins
  • Bake: 1 hr 30 mins 200°F

Lemon Drop Sandwiches

Ingredients

Directions

  1. Preheat oven to 200 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl, combine egg whites, vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently stir in lemon peel.
  2. Transfer meringue mixture to a decorating bag fitted with a 1/2-inch round tip. Pipe 1-1/2-inch meringues 1 inch apart onto prepared cookie sheets.
  3. Bake in the preheated oven for 1-1/2 to 1-3/4 hours or until meringues appear dry and are firm when lightly touched. Do not open the oven during baking time. Transfer cookies to a wire rack; let cool.
  4. Just before serving, spread about 1 teaspoon Lemon Frosting on the bottoms of half of the cookies. Top with remaining cookies, flat sides down. Filled meringues can sit at room temperature for 2 hours before serving. Makes about 36 sandwich cookies.

From the Test Kitchen

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month.

Lemon Frosting

Ingredients

Directions

  1. In a medium bowl, combine butter and lemon peel. Beat with an electric mixer on medium to high speed until fluffy. Gradually add powdered sugar, beating until blended. Add lemon juice, 1 teaspoon at a time, until frosting reaches desired consistency. Makes about 1 cup.

Comments

close
close
close
close
close

Loading... Please wait...