Sugar Cookie Cups

Sugar Cookie Cups with Key Lime Curd and Mini Marshmallows (liquid eggs)

View dried egg formulation

Yield: 50 servings

Part 1 - Sugar Cookie Cups

Ingredients Percent (%) Grams Volume
Sugar, granulated 29.08 101.77 1/2 cup
Shortening 10.35 36.23 2 tbsp. + 2 tsp.
Whole eggs, liquid 6.10 21.36 3/4 fl. oz.
Vegetable oil 6.60 23.09 1 tbsp. + 2 tsp.
Water 1.82 6.38 2 tsp.
Corn syrup, light 4.76 16.64 2 tsp.
Vanilla flavor, dried 0.12 0.42 1/4 tsp.
Salt 0.37 1.28 1/4 tsp.
Baking soda 0.28 0.97 1/4 tsp.
Baking powder 0.56 1.98 1/2 tsp.
All-purpose flour 39.96 139.88 1 1/3 cup
Total 100.00 350.00

 Method of Production:

  1. Combine sugar, shortening and eggs. Mix 2 minutes on low speed in standing mixer with paddle attachment.
  2. Add oil, corn syrup and water. Mix 1 minute on low speed, then scrape the bowl and continue mixing 2 minutes on high speed.
  3. Mix dry ingredients together with whisk to combine. Add to mixing bowl and mix for 1 minute on low speed, scrape the bowl and continue mixing for 1 minute on low speed.
  4. Chill dough at least 1 hour and up to 24 hours.
  5. Roll cookie dough into a thin sheet, about 1/10th inches thick and cut into 2-inch circles. Place dough rounds into mini muffin tins and refrigerate until ready to bake.
  6. Bake at 325° F for 6 minutes rotating the pan halfway through baking. Remove from the oven and press down each cookie cup with another mini muffin tin to reduce air bubbles. Allow to cool completely before removing from tins and store at room temperature.


Part 2 - Key Lime Curd

Ingredients Percent (%) Grams Volume
Sugar, granulated 27.43 329.13 1 1/2 cups
Butter 8.51 102.10 3 1/2 oz.
Whole eggs, liquid 33.54 402.48 1 1/3 cups
Egg yolks, sugared 2.00 24.00 3/4 oz.
Key lime juice 7.67 92.09 3 fl. oz.
Water 17.35 208.20 7 fl. oz.
Corn starch 3.00 36.00 4 tbsp. + 2 tsp.
Natural green food color 0.40 4.80 1 1/4 tsp.
Salt 0.10 1.20 1/4 tsp.
Total 100.00 1200.00

  Method of Production:

  1. Whisk together sugar and corn starch, then blend with water, salt and lime juice in a non-reactive sauce pan. Cook until the mixture reaches a full boil, thickens and turns translucent. Starch should be full gelatinized.
  2. Add the whole eggs and egg yolks while whisking constantly; cook over medium heat until the curd thickens and comes to a simmer. Remove from the heat.
  3. Pour into container, cover with plastic wrap and cool completely. Store refrigerated until ready to use.

Part 3 - Marshmallows

Ingredients Percent (%) Grams Volume
Powdered sugar, as needed      
Corn starch, as needed      
Gelatin powder 2.66 13.32 2 tbsp.
Water part 1 19.59 97.96 3 1/3 fl. oz.
Water part 2 12.54 62.70 2 fl. oz.
Sugar, white granulated 31.36 156.74 3/4 cup
Corn syrup, light 15.67 78.37 2 tsp.
Egg whites, liquid EZ whip 17.24 86.21 1/3 cup
Salt 0.16 0.78 dash
Vanilla extract 0.78 3.92 1 tsp.
Total 100.00 500.00

Method of Production:

  1. Line a baking sheet with parchment paper and sift liberally with a mixture of equal parts corn starch and powdered sugar; set aside.
  2. Sprinkle the gelatin over the Water Part 1 and allow to soften.
  3. Meanwhile, mix the Water Part 2 with the sugar and corn syrup in a small saucepan. Cook over medium high heat.
  4. Meanwhile, in a standing mixer, beat the egg whites and salt until frothy.
  5. When the syrup reaches 210° F, increase the speed of the mixer until the egg whites are thick and fluffy. If the egg whites reach a stiff peak before the syrup reaches 245° F, stop whipping.
  6. When the syrup reaches 245° F, while the mixer is running, slowly pour the syrup down the side of the bowl (to decrease the syrup splattering) into the egg whites.
  7. Add the vanilla and continue to whip for 7 minutes.
  8. Moving quickly, transfer the marshmallow mixture into a piping bag fitted with a star tip.
  9. Pipe the marshmallows into small mounds onto the baking sheet. After 3-5 minutes the mixture will start to set up and becomes difficult to pipe. Allow the marshmallows to air dry, uncovered for 6 hours, then toss in corn starch/powdered sugar mixture, coating liberally.
  10. Shake off excess powdered sugar and store in an airtight container for up to one week.



Assembly Percent(%) Grams Volume
Part 1 - Sugar Cookie Cups 20.34 305.08 50 each
Part 2 - Key Lime Curd 71.19 1067.80 3 cups
Part 3 - Marshmallows 8.47 127.12 50 each
Total 100.00 1500.00


  1. Place a cookie cup on a serving plate.
  2. Pipe 0.75 ounce (heaping tablespoon) of key lime curd into each cookie cup.
  3. Top each cookie cup with a marshmallow and serve immediately.


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