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Meringues with Citrus Curd

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A delightful dessert that combines light meringues with a tangy citrus curd, perfect for any occasion.

Ingredients

Scale
  • 4 large egg whites
  • Pinch kosher salt
  • 2 teaspoons cornstarch
  • 1 1/4 cups white granulated sugar
  • 1 teaspoon white or red wine vinegar
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup citrus juice (oranges and Meyer lemons)
  • 4 tablespoons unsalted butter (at room temperature)
  • 1/2 cup white granulated sugar (for the curd)
  • 2 large egg yolks
  • 2 large eggs
  • 1/4 teaspoon salt (for the curd)
  • 1 inch knob ginger (finely grated)
  • 1/2 pint of berries (blackberries and blueberries)
  • 12 to 14 sprigs of mint
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper.
  2. Whip the egg whites and pinch of kosher salt until soft peaks form, about 3-4 minutes.
  3. Add the sugar gradually, whisking until stiff peaks form.
  4. Incorporate the cornstarch, vinegar, and vanilla extract gently using a spatula.
  5. Shape the meringues onto the lined baking sheets, about 2 inches in diameter.
  6. Bake for 1.5 to 2 hours until dry to the touch, then cool inside the oven.
  7. Make the citrus curd by combining citrus juice, sugar, butter, egg yolks, and eggs over simmering water, stirring until thickened, about 10-15 minutes.
  8. Add salt and grated ginger once thickened, then let cool in the fridge.
  9. Assemble your treat with a meringue topped with citrus curd, fresh berries, and mint. Dust with powdered sugar before serving.

Notes

These meringues are perfect for any occasion. You can store leftovers in an airtight container for a few days.

Nutrition

Keywords: meringue, citrus curd, dessert, baking, fluffy

Find it online: https://flavorsbyclara.com/meringues-with-citrus-curd/