Lemon Meringue Cookies

Ingredients

• 200 g Spelt flour Type 1050
• 100 g butter
• 180 g whole grain sugar
• 1 pinch salt
• 1 tbsp heavy cream
• 2 egg whites
• 1 tbsp Lemon Juice
• 1 tsp lemon zest

Instructions

1. 1.

   For the dough, mix flour with 100 g whole grain sugar and salt. Add the butter in pieces and quickly knead into a shortcrust pastry while adding the cream. Wrap and chill for about 30 minutes. On a floured surface roll out to 5 mm thickness and cut circles with wavy edges (diameter ~4–5 cm). Place on a baking sheet lined with parchment paper and chill again.

2. 2.

   Beat the egg whites with lemon juice until foamy, gradually adding the remaining whole grain sugar and continuing to beat until the mixture is glossy white and forms stiff peaks. Fold in the lemon zest. Fill a piping bag fitted with a large round tip and pipe a walnut-sized dollop onto each chilled dough circle. Bake in a preheated oven at 160 °C (fan: 140 °C; gas: level 2) for about 30–40 minutes.