Meringue Thumbprint Cookies

Name: Meringue Thumbprint Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: about 34 cookies
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

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Level: Easy

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

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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