For the
Meringue:
6
egg whites
1
1/2 C white sugar
Separate
the eggs and save the yolks for the lemon curd.
Whisk the egg whites and sugar together in the metal bowl of a stand
mixer. Place the bowl over simmering
water and whisk constantly until the egg whites are warm to the touch and all
the sugar is dissolved. Gently cooking
the whites slightly with the sugar as it melts keeps the whites from being over
beaten later and saves the need for cream of tartar.
Once
the egg whites are warm, whip the mixture with the balloon whisk until it's
smooth, glossy, and holds peaks
Scoop
the meringue into a large zip top bag.
Snip a VERY tiny corner from the bag; you can always make it larger
later.
Turn
your oven to 175 degrees F and pipe oval shapes on a pan lined with parchment
paper. Trace the outline of the egg
shape to slowly build up some walls. If
you build them too high, they'll collapse. Bake them for a couple hours, then
turn off the oven and let them sit in oven overnight to dry out.
For the Lemon Curd (can be done ahead of time)
6
egg yolks
4
large lemons
1
C sugar
1
stick butter
Use
a microplane grater to shave off just the zest of the lemon. The zest is where
the spectacular lemon flavor and scent hides.
Mix the zest in the bowl of a food processor with the sugar. Pulse it a few times to thoroughly mix
them. The resulting sugar should be pale
yellow and slightly clumpy, Wisk the lemon sugar with the egg yolks in a metal
bowl until the egg yolks become pale and smooth. The mixture will become more liquid as you
whisk. Roll the lemons on a hard surface under your palm. This makes it easier to squeeze the juice out
of them. Cut them in half and squeeze
them into a container; Strain juice through a sieve. Measure a half cup of this
juice and whisk it into the yolk mixture.Place the metal bowl over a pan of
simmering water and whisk until the temperature reaches 170 degrees F. Once the lemon mixture sufficiently coats the
back of a spoon, take the bowl off the heat. Cut the butter into pieces and
whisk it in, a little at a time. Once
all the butter is incorporated, the lemon curd should've thickened more. Press plastic wrap onto the surface to keep a
skin from forming, or spoon it directly into a zip top bag, squeezing out the
air bubbles, so you can pipe it later.
Store it in the fridge.
Whip the Cream
2
C heavy whipping cream
2
T powdered sugar
Whip
the cream with the sugar until it almost forms stiff peaks. Don't overwhip or you'll have butter and
whey. Taste the whipped cream to see if
you like the sweetness level. Remember
that the meringues are very sweet..
Assemble just
before serving
Spoon
some whipped cream into a meringue.
Squeeze a dollop of lemon curd to resemble an egg yolk
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