Each Spring the Jewish holiday of Purim comes around. You might not be familiar with this lesser-known holiday, but you have possibly seen a Hamentaschen cookie. Hamen-what??? Named for the evil character Haman in the Purim story, this delightfully-not-evil cookie is shaped like his famous 3-pointed cap.
A traditional Hamentaschen is a shortbread style cookie with a fruit filling in the center. The most traditional of the fruit fillings is prune, but you can also find apricot, cherry and poppy seed at most specialty bakeries or grocery stores.
Sassy women are definitely NOT traditional right? So why not be creative and take our fillings away from the traditional and make them more sassy!!! This year’s creation was one of our favorite flavor profiles: Lemon Meringue.
We have made a lemon curd Hamentaschen previously, but this year the addition of meringue made this spring-time cookie extra delicious.
A few notes before we divulge the award-winning recipe…
- There is a difference when it comes to butter! We prefer to use high-quality Kerrygold Irish Butter
- It is important to refrigerate your dough overnight, so make sure to plan ahead
- Be careful when using the blow-torch (or Brûlée torch!) on your meringue!
- As proprietors of all things simple, sustainable & fun, we used pre-made lemon curd—but you could make your own if you are feeling ambitious!
(Yields 2-3 dozen cookies)
- 4 large eggs
- 1 1/3 cup sugar
- 1 cup butter, melted
- 2 tsp vanilla extract
- 1 Tbsp baking powder
- 1/2 tsp salt
- 4 3/4 cups all-purpose flour
Filling & Meringue Topping:
- 1 jar lemon curd
- 2 egg whites
- 3 Tbsp
NOTE–for best results, make dough one day ahead of time so it can chill in the refrigerator overnight
Toasting the meringue
- In a large bowl, use a heavy-duty mixer to beat the eggs and sugar until well combined. Next beat in the butter and vanilla extract. Then beat in the baking powder and salt. Slowly add in the flour, blending well after each addition. Continue mixing until all ingredients are well combined. Dough will be stiff and sticky. Divide the dough into two equal parts, wrap in plastic wrap and place in the refrigerator over night.
- To bake the hamentaschen, preheat the oven to 350°F. Line your cookie sheets with parchment paper or use Silpat baking pads.
- Take the dough out of the refrigerator and roll out to 1/4″ thickness. Make sure to flour your surface well since the dough is sticky! Use a round cookie cutter or glass (approx. 3″ in diameter) to cut the dough into circles.
- Place a dollop of lemon curd in the middle of each circle. Using both hands, pinch the circle together to form a triangular shape with an open center. Make sure the tops and corners of the triangle are pinched together tightly!
- After each cookie is made into a hamentaschen shape, place on the baking sheet and bake for 20-25 minutes (we suggest baking for 12 minutes, then rotating the baking sheet, then put in for another 10 minutes and check for when it’s done). The cookie will be slightly golden and firm when done baking.
- Let the cookies sit on the baking sheet for 2-3 minutes before moving them to a cooling rack to cool completely.
- Once the cookies have completely cooled, make the meringue.
- Beat egg whites until frothy. Slowly add sugar while beating, 1 Tbsp at a time. Continue to beat with the mixer on a high setting until stiff peaks form. Place a dollop of meringue on top of the lemon curd filling. Using a Brûlée torch, brown the tops of the meringue.
- Serve and enjoy!