Cadbury Mini Egg Cookies
If it seems like Easter snuck up on us this year, you’re right. Depending on the timing of the full moon and the equinox each year, Easter can fall on a Sunday anywhere between March 24 and April 25. So even if it doesn’t yet feel like spring, hippity hoppity, Easter’s on its way and time for spring baking! To get warmed up, and while deciding what to make for Easter day, I made these two versions of what Constellation Inspiration calls “the best Easter cookies.” A fudgy brownie version and a crackle verson both with Cadbury Mini Eggs. I had to make both to determine which one was truly the best.
Lemon Meringue Cookies
Whenever I see a lemon meringue pie, I picture my mom half a century ago opening the oven door and carefully placing her meringue-topped pie in the oven to toast. Sadly, lemon meringue was never my favorite pie and I stayed far away from that wobbly egg white concoction on top. I don’t remember even trying this pie as lemon and rhubarb were not high on my list as a kid. I’m pretty sure that mom’s lemon pie of yesteryear consisted of cook-and-serve lemon Jell-o pudding. Child me always went for the pies topped with whipped cream over meringue. However, I didn’t realize that not all meringue is created equal! The adult me loves lemon desserts. With spring in the air, I decided to make lemon meringue cookies. This sounded perfect since I didn’t need an entire pie. However, I didn’t pay attention to the meringue part of the recipe until I was whisk-deep into making it. Consequently, it took me three tries to make my meringue.