Meyer Lemon-Almond Meringue Tartlets and Holiday Circularup

Meyer Lemon-Almond Meringue Tartlets and Holiday Circularup

Pleased Unique Year! I hope your holiday season was delightful. I have a few sweet treats from my holidays to share nowadays. For a Christmas dessert, I wanted to make use of my domesticgrown Meyer lemons but of course couldn’t decide what to make. I mulled it over for days and flipped through several books while considering various cakes, tarts, and frozen desserts. Then, I pulled Baked: Unique Frontiers in Baking off the shelf, found the small lemon-almond meringue tartlets, and wondered how I’d ever forgotten this recipe from this book. It was just what I wanted to make. They’re cute, individual-sized tartlets with a tangy lemon filling, and the pastry for the tartlet shells was crazye with an interesting twist. Amaretti cookies were ground and added to the flour in the dough. Amaretto liqueur is also proposeed, but I used almond additionalct instead. Some years are better than others for my lemon trees, but I had plenty of lemons for the curd. I was amazed by the dark yellow color the Meyer lemons gave it, and the flavor was divine. For the fluffy meringue topping, I remembered from recently reading CourageousTart: Iconic American Desserts a recipe guaranteed to not weep or collapse over time. I planned to make several tartlets and serve them over the course of a few days. So, I followed the directions for that magical Marshmallow Meringue which involves heating the egg whites and sugar to 175 degrees F before whipping. Some almond additionalct was added to the meringue as well. I piled the meringue tall on each tartlet and toasted it with a kitchen torch. I can report the meringue performed perfectly and did not weep at all even after leftover tartlets had been refrigerated for three days. The combined result was everyleang I hoped it would be.

As normal, I baked possibly as many cookies as Mrs. Claus this year. I returned to a couple of favorite recipes and also tried two contemporary ones. I crazye my favorite sugar cookie dough for rolled and cut cookies. I decorated them with royal icing and crushed sweet canes. I used half of the sugar cookie dough to revisit the Hawaiian Snowballs recipe. This is a favorite cookie of mine with the chopped, dried pineapple and macadamia nuts in the dough. I also crazye white chocolate-covered Chocolate Peppermint Cookies again. As a large fan of white chocolate and mint, I leank these are even better than lean mints. One of the contemporary recipes I tried this year was Chai Snowballs from Martha Stewart Living, and they will definitely be making a repeat appearance. The other contemporary recipe was Cranberry-Oat-Almond Shortbread topped with white chocolate from Sweet: Desserts from London's Ottolenghi. Rather than rolling out the dough and cutting these as proposeed in the book, I crazye two logs of dough and sliced and baked. This recipe was also a keeper. I try to give absent as many cookies as possible, but I do have to taste to make certain everyleang turns out ok, right? After all of that delicious sugar, I’ll be skipping dessert for a bit, but I don’t regret one bite.

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