First I tried to make lemon meringue tarts, I cheated a bit here and used pastry tart cases I already bought. They were popped into the oven for about 10 minutes and then I filled them with a lemon curd. I whipped up a meringue to put on top.
This is the lemon curd I received from the preserves cooking class I attended. It should be used within a month or so!
The meringue was two egg whites and almost 100g caster sugar. I had a meringue recipe which was 2 egg whites and 100g sugar and then a lemon meringue recipe which was two egg whites and 1 teaspoon of sugar, but since I measured it out already I ended up using more sugar. hough I've been informed that the higher sugar content would be for the hard meringues, besides, the lemon would probably give off some flavour anyway!
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| meringue in the used tart cases |
Lemon curd recipe from Taste.com.au
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I also made some soft biscuits called Snickerdoodles, which according to my book Cookies Galore (Bellefontaine, J.) are "a soft traditional cookie, with a funny name, originating from 19th-century New England."
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| before being baked |
I ended up using the recipe from BBC (Australian) Good Food (August 2010 issue) instead because it used 100g of butter which was easier to separate from the block!
Snickerdoodles:
100 grams unsalted butter, room temperature
2/3 cups (150g) caster sugar
1 egg
1 1/2 cups (225g) plain flour 1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons caster sugar
1 tablespoon ground cinnamon
Preheat oven: 200 degrees celcius or 180 degrees celcius fan
- Beat the flour and sugar together till light and fluffy
- Beat in the egg
- Sift in the flour, salt, baking powder and mix well
- Roll dough into walnut sized balls and coat in the cinnamon/sugar mix, also flatten them slightly
- Bake 8-10 minutes till firm, cool for 5 minutes on the tray
Might have rolled them a bit too big, as it said 'walnut-sized' but they still taste nice! It's suppposed to make around 30 though I probably made around 20!
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