Bake for 8 minutes or until the tops of the cookies are just set but still soft. Remove from oven and use a round cookie cutter (one size larger than you used to trace the circles) to ‘swirl’ around the edges of the soft meringue until you can see the edge of the pencil marks. Do this quickly while they are still hot and pliable. If your cookies are already too crisp to reshape, you can use the exact size cookie cutter to cut off the edges to make your rounds the size they
need to be. Note that if you do this the cookies will deflate and will be quite a bit flatter in the end.
Return pan to oven and bake for another 25 to 35 minutes more, or until tops are crispy and ever so lightly browned. Thicker rounds may need up to 40 minutes to completely dry out. Turn off oven, crack the oven door and let the cookies cool down in the warm oven which will help them dry out even further.
To make the lemon vanilla mousse:
Cut gelatin into 1-inch strips and submerge in cool water to soften.
In a bowl, whisk together egg yolks and granulated sugar until lightened.
Warm cream, milk, sugar, vanilla, and lemon zest in a saucepan over medium heat until it starts to steam. Slowly ladle into egg yolks, whisking constantly,
until most of cream has been incorporated and mixture is warmed through. Return to saucepan and cook over low heat, stirring frequently, until it thickens and coats the back of the spoon (will measure 165 degrees F on an instant read thermometer).
Wring out water from softened gelatin and add to warm custard; whisk until smooth. Run through a fine mesh sieve to remove zest and any solid bits; let
cool for at least 15 minutes until lukewarm.
In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks (do not over-beat). Add ⅓ of whipped cream to the cooled custard and fold to lighten, then add the remaining cream and fold until fully incorporated.
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