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.

Lemon Drop Sandwiches Enlarge Image
1,537views
Yields:
about 36 sandwich cookies
Prep:
45 mins
Bake:
1 hr 30 mins 200°F
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Lemon Drop Sandwiches

Ingredients
1/2
teaspoon vanilla
1/4
teaspoon cream of tartar
1/8
teaspoon salt
3/4
cup sugar
 
Lemon Frosting

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

1
tablespoon lemon juice

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.
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