It’s been a busy month. It’s no easy feat packing up all your worldly belongings (especially when your kitchen is as busy with kitchenware as a cookshop) and moving to the other side of the globe. In fact, the bulk of my kitchen is still in transit and so I’m feeling rather encumbered at the moment. There’s also the challenge of finding my way around a much changed Sydney and discovering all the places that sell the specialty products I love to accumulate, so I was pleasantly surprised when I stumbled across a stash of Meyer lemons at the Sydney Sustainable Markets last Saturday morning.
Meyer lemons are one of the things that have evaded me and my baking to date. I’ve been wanting to try these golden beauties for a long time, fascinated by Martha Stewart’s obsession with them. Although they’re a lemon, they taste almost like an orange; beautifully sweet and summery. Meyer lemons are prized for the abundance of highly fragrant oils found in the skin, it’s the most glorious, heady citrus scent. So like a kid in a candy store, I excitedly filled my tote bag with these fabulous fruits… which in retrospect just wasn’t enough. You’ll find me back at the market this weekend, buying them by the bucketload!
Meyer Lemon Cloud Cookies
~ makes approximately 30 cookies
130g unsalted butter, at room temperature
190g raw/granulated sugar
1/2 tsp vanilla extract
Zest of 5 Meyer lemons
Pinch of sea salt
2 large, free-range eggs
250g plain flour
1 1/2 tsp baking powder
50g icing sugar
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit and line a baking tray with baking parchment.
In the bowl of a freestanding mixer using the paddle attachment (or in a large mixing bowl using a handheld mixer), cream together the butter, sugar and vanilla extract until light and fluffy. Mix in the lemon zest and a pinch of sea salt. Add the eggs one at a time and mix until fully combined. Sift the flour and baking powder together and gently mix into the butter mixture until just combined.
Sift the icing sugar into a clean bowl. Roll the cookie dough into walnut sized pieces (roughly a tablespoon) and roll each one in the icing sugar. Place on the baking tray around 5cm apart and bake for 12-14 minutes, or until the cookies start to brown around the edges. Leave to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Store in an airtight container or biscuit tin for up to a week.