Lemon Merigue cookie cups

By dorchuk

Ingredients

• 1 1
• package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
• 2 2
• egg whites
• 1/8 1/8
• teaspoon cream of tartar
• 1 1
• tablespoon sugar
• 3/4 3/4
• cup lemon curd, room temperature

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. 2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown. 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. 4 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form. 5 Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites. 6 Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.
Replace lemon curd with lime or orange curd.
Add a teaspoon of grated lemon or orange peel to the lemon curd before filling each cup.