Snack: Poppy-Seed Cookies with Meyer Lemon Curd and Swiss Meringue
A Swiss meringue may sound fancy, but it's really very simple to make. For browning the meringue, you'll need a small kitchen blowtorch (available at amazon.com). The cookies can be made up to two days ahead and stored at room temperature, and the curd ca
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Health and fertility benefits of Poppy-Seed Cookies with Meyer Lemon Curd and Swiss Meringue
Poppy seeds are packed with calcium, magnesium, B vitamins, and zinc.
Ingredients
1 1/2 c. all-purpose flour
2/3 c. sugar
1 tsp. baking powder
1/2 tsp. Coarse salt
2 tbsp. poppy seeds
1 stick unsalted butter
1 large egg yolk
1/2 tsp. pure vanilla extract
Instructions
Cookies: Whisk together flour, sugar, baking powder, salt, and poppy seeds in a large bowl. Make a well in center of mixture. Add butter, egg yolk, and vanilla to well, stirring with a wooden spoon or rubber spatula to combine. Knead a few times to form a cohesive dough, then transfer to a sheet of parchment or waxed paper. Form dough into a 12-inch-long, 1 1/4-inch-diameter log. (It's okay if it cracks in places.) Wrap in parchment, pressing top and sides to ensure a tight, uniform log. Refrigerate until firm, at least 1 hour and up to 2 days.
Preheat oven to 350 degrees F with racks in upper and lower third. Unwrap dough, cut into 1/4-inch-thick rounds, and space 1 inch apart on parchment-lined baking sheets. Bake, rotating pans halfway through, until cookies are firm in center and golden brown around edges, 12 to 15 minutes. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
Curd: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice. (Mixture will appear curdled.) Transfer to a medium saucepan and cook over medium heat, stirring constantly, until mixture has thickened and coats the back of a wooden spoon, 5 to 7 minutes. Refrigerate curd until cold, about 2 hours.
Swiss meringue: Whisk together egg whites, sugar, cream of tartar, and salt in a bowl set over a pot of simmering water until sugar is dissolved and a candy thermometer inserted into mixture reads 160 degrees F. Remove from heat and beat with a mixer on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes.
Assembly: Place cookies side by side on a baking sheet. Top each with 1 teaspoon curd. Place meringue in a pastry bag fitted with a 1/2-inch round tip (Ateco number 806) or a gallon freezer bag with 1 corner snipped to make a 1/2-inch hole. Pipe spirals of meringue on top of each cookie. Lightly brown meringue in places with a small kitchen blowtorch. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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Nutrition Facts
Serving Size: 48
Amount Per Serving | ||
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Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |