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recipe image Meringue Cookie Swirls

Meringue Cookie Swirls

Meringue Cookie Swirls

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    For the Lemon Curd
    For The Caramel
    For the Meringue
    • 4 egg whites
    • 1/4 teaspoon cream of tartar
    • 1 1/3 cup granulated sugar

    Nutritional Guidelines (per serving)

    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)


    1. For the lemon curd, place the egg yolks, sugar, lemon juice and zest in a medium saucepan. Place over medium/low heat and stir continuously until thickened, about 10 minutes. Remove from the heat and add in the Country Crock© Avocado Oil Plant Butter and mix until incorporated.
    2. For the caramel, add all ingredients together into a medium saucepan. Mix over medium heat. Let simmer for 1 minute.
    3. Preheat the oven to 250 degrees.
    4. For the meringue, add the egg whites and cream of tartar into a stand mixer and beat until stiff peaks occur. While continuing to whip, slowly add 1 tablespoon of the sugar. Continue to whip for 30 seconds before adding the next tablespoon of sugar. Continue until all the sugar has been added. Adding the sugar slowly is key or the sugar will not dissolve correctly.
    5. Whip on medium/high for 6-8 minutes until the meringue looks glossy.
    6. Scoop out about ½ cup of the meringue onto a lined baking sheet. An ice cream scoop works well. Add only 5 cookies to one baking sheet. Make a divot with the back of a spoon. Add in 2 teaspoons of either lemon curd or caramel. Swirl the filling with a toothpick to incorporate.
    7. Bake in the preheated oven for 1 hour then turn off the heat and let cool in the oven for another hour.
    8. Top with remaining curd or caramel – with a pinch of flaked sea salt - as desired.
    9. Enjoy!

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