Lemon Meringue NYC Cookies
Ingredients
200 g butter
100 g light brown sugar
100 g caster sugar
200 g white chocolate chips
1 tsp vanilla
450 g self - raising flour
2 whole eggs
200 g lemon curd
4 meringue nests
Method
1) Start, by getting two tablespoons and creating blobs of lemon curd onto a baking tray or plate and freeze for 30 minutes until they are firm to touch and not pipeable.
2) Mix together your butter and sugar until they form nuggets of butter and sugar. There should be chunky irregular pieces of butter and sugar. Do not overmix else your cookies won't be chunky and gooey like a NYC cookie.
3) Next, add in your egg, flour, chocolate chips and meringue and vanilla. You want to mix this but not overmix as overmixing these cookies will make them flat. You should have no egg left pockets or flour pockets of your butter and sugar.
4) At this stage, you want to then roll your cookies into balls, however before rolling the balls take your lemon curd and place them around the cookie and make sure they are encased. Once the dough has come together, roll the dough in-between your hands to make loose chunky balls. Do not roll into perfect round balls else they will flatten out.
5) Finally, place onto a lined baking tray and bake for 12 - 15 minutes or until golden brown. I like to enjoy warm with a scoop of ice cream.