Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Hand mixer or stand mixer
- Piping bag with a round tip
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and powdered sugar.
3. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Add the lemon juice and zest to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the butter mixture and mix until a soft dough forms.
6. Using a small cookie scoop, scoop the dough into 1-inch balls and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool completely on the baking sheet.
8. In a large bowl, beat the egg whites and cream of tartar with a hand mixer or stand mixer until soft peaks form.
9. Gradually add the granulated sugar and vanilla extract to the egg whites, beating until stiff peaks form.
10. Transfer the meringue mixture to a piping bag fitted with a round tip.
11. Pipe the meringue onto the cooled cookies in a spiral pattern, creating a "sno ball" shape.
12. Use a kitchen torch to lightly brown the meringue on top.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories: 123
Fat: 5g
Carbohydrates: 19g
Protein: 2g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour.
- You can use lime juice and zest instead of lemon for a lime meringue sno ball.
Variations:
- Add a drop of yellow food coloring to the meringue for a brighter yellow color.
- Add a teaspoon of poppy seeds to the cookie dough for a lemon poppy seed sno ball.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Use a small cookie scoop to ensure uniform cookie size.
- Make sure the cookies are completely cooled before piping the meringue on top to prevent melting.
Storage instructions:
Store the lemon meringue sno balls in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the lemon meringue sno balls on a platter and sprinkle with powdered sugar for a simple presentation.
Garnishes:
Garnish with a small piece of lemon zest or a sprinkle of poppy seeds for added flavor and texture.
Pairings:
Serve these cookies with a cup of hot tea or coffee for a delicious afternoon treat.
Suggested side dishes:
These cookies are a sweet treat and do not require any side dishes.
Troubleshooting advice:
- If the meringue is not stiff enough, continue beating it until stiff peaks form.
- If the cookies are too crumbly, add a tablespoon of milk to the dough to help bind it together.
Food safety advice:
Make sure to use pasteurized egg whites to prevent the risk of salmonella.
Food history:
The origins of the sno ball dessert are unclear, but it is believed to have originated in the southern United States.
Flavor profiles:
These lemon meringue sno balls have a sweet and tangy lemon flavor with a light and fluffy meringue topping.
Serving suggestions:
Serve these cookies as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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