Description
These Lemon Poppy Seed Meringue Sandwiches are airy, crisp, and filled with a tangy lemon cream. Perfect for a delicate dessert or a refreshing treat with tea.
Ingredients
For the Meringues:
-
4 large egg whites
-
1 cup granulated sugar
-
1 teaspoon vanilla extract
-
1 tablespoon lemon zest
-
1 tablespoon poppy seeds
-
Pinch of salt
For the Lemon Filling:
-
½ cup unsalted butter, softened
-
¾ cup powdered sugar
-
2–3 tablespoons fresh lemon juice
-
1 teaspoon lemon zest
Instructions
-
Preheat Oven & Prepare Baking Sheet
Preheat oven to 110°C (225°F) and line a baking sheet with parchment paper. -
Make the Meringues
-
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
-
Gradually add sugar, continuing to beat until stiff peaks form.
-
Fold in vanilla extract, lemon zest, and poppy seeds gently.
-
-
Pipe or Spoon Meringues
-
Use a piping bag or spoon to form small rounds (about 2 inches in diameter) on the prepared baking sheet.
-
Leave space between each meringue.
-
-
Bake
-
Bake for 1–1.5 hours, or until meringues are crisp and dry to the touch.
-
Turn off oven and let meringues cool completely inside the oven for extra crispness.
-
-
Prepare Lemon Filling
-
In a bowl, beat softened butter until smooth.
-
Gradually add powdered sugar, lemon juice, and lemon zest until creamy.
-
-
Assemble Sandwiches
-
Pair meringues of similar size.
-
Spread or pipe lemon filling onto one meringue and sandwich with another.
-
Notes
-
Ensure egg whites are free of yolk for proper meringue volume.
-
Let meringues cool completely before adding filling to prevent melting.
-
Store in an airtight container at room temperature for best texture.