Recipe courtesy of Tia Mowry
Episode: Blind Date
Meringue Thumbprint Cookies
Total:
3 hr 5 min
(includes cooling time)
Active:
20 min
Yield:
about 34 cookies
Level:
Easy
Total:
3 hr 5 min
(includes cooling time)
Active:
20 min
Yield:
about 34 cookies
Level:
Easy

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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