Meringue Thumbprint Cookies
Meringue Thumbprint Cookies
- Level: Easy
- Yield: about 34 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 46
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 3
- Total: 3 hr 5 min (includes cooling time)
- Active: 20 min
- Level: Easy
- Yield: about 34 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 46
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 3
- Total: 3 hr 5 min (includes cooling time)
- Active: 20 min
Ingredients
5 ounces chickpea brine
1/2 cup superfine sugar
1 teaspoon lemon extract
1/4 teaspoon cream of tartar
3/4 cup raspberry jam
Directions
- Preheat the oven to 250 degrees F. Line 2 baking sheets with silicone baking mats.
- Combine the chickpea brine, sugar, lemon extract and cream of tartar in a stand mixer fitted with a whisk attachment and beat on high until stiff peaks form, about 10 minutes.
- With a tablespoon-size ice cream scoop, drop scoops of the meringue batter onto the prepared baking sheets. With the back of the scoop, make a thumbprint on the top of each cookie with a swooping motion.
- Bake for 45 minutes. Turn off the oven but do not open the door; leave the cookies in there for 2 hours to cool before removing.
- Carefully lift each baking mat and gently peel it away from the cookies. Spoon a scant 1 teaspoon of the jam into the thumbprint of each cookie. Serve immediately; the cookies will soften within a few hours. Keep in an airtight container.
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