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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Limoncello Meringue Cookies Recipe

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This recipe for Limoncello Meringue Cookies is from Scott's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large room temperature eggs, whites only
1/4 tsp cream of tartar
1/4 tsp salt
2/3 cup sugar
2 tbsp Limoncello
Directions:
Directions:
1. Preheat oven to 250º F.
2. Put egg whites in stand mixer with whisk attachment on medium.
3. When egg whites begin to get frothy then add salt & cream of tartar.
4. Put mixer on high, add sugar slowly 1 tbsp at a time.
5. Mix for 7 minutes to form stiff foam peaks.
6. Fold in Limoncello delicately to preserve foamy peaks.
7. Place foam in a piping bag.
8. Place a silicon non-stick mat on a large cooking sheet.
9. Using the piping bag, make cookies 1" to 2" in diameter.
10. Bake for 45 minutes. DO NOT OPEN THE OVEN!
11. Turn off oven and leave cookies in oven for 1 hour without opening oven.
12 Remove from oven and let cool completely.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These cookies are outstanding! If made correctly, these cookies are light as air and melt in your mouth. This recipe also gives you a chance to use the Limoncello recipe that also appears in this book.

 

 

 

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