Description
Light and airy keto lemon meringue thumbprint cookies, filled with a smooth lemon curd and garnished with fresh blueberries.
Ingredients
For the filling:
recipe for Keto lemon curd
For the cookies:
150 grams or 2/3 cup egg whites, at room temperature
1/2 tsp cream of tartar
pinch of salt
50 grams or 1/3 cup confectioner’s Swerve
1/2 tsp almond extract
Instructions
Make the lemon curd and allow to cool completely.
Prepare a cookie pan lined with parchment paper.
In a stand mixer with a whisk attachment or in large bowl with a mixer, whisk room temperature eggs with cream of tartar until they reach a medium peak.
Add the salt, sweetener and extract and whisk until they are at a stiff peak.
Using a spoon, spoon the batter out on to the paper, then run the back of the spoon through the middle, making a divot. (Don’t make the divot all the way down to the paper.)
Repeat until your pan is full.
Bake at 200 degrees for 70-75 minutes or until they just start to turn golden.
When the cookies have cooled, carefully remove from the pan.
Fill each divot with the chilled lemon curd.
Garnish with fresh blueberries.
