Lemon Curd Meringues
FROM SUBSTACK
This is a fairly big meringue recipe, so it is great for the holidays. It also uses all the egg whites from the curd recipe. The meringues will keep for several days in an airtight container, as will the curd (in the fridge of course).
When ready to serve, dollop the lemon curd into the center of each meringue, sprinkle with chopped pistachios, and dollop unsweetened whipped cream next to them, if desired.
Makes 12
6 large egg whites/180g
1 ½ cups/300g granulated sugar
Pinch of cream of tartar
Pinch of coarse salt
1 ½ teaspoons vanilla extract (or scrapings from 1/2 a vanilla bean)
Heat the oven to 200°F. Combine the egg whites, sugar, cream of tartar, and salt in the heatproof bowl of an electric mixer and set over a pan of simmering water. Whisk constantly until the sugar is completely dissolved and the mixture is hot to the touch, about 3 minutes.
Transfer to a stand mixer fitted with the whisk attachment and beat until stiff, glossy peaks form, 5 to 7 minutes. Mix in the vanilla. (You could also use a hand mixer to whip the meringue.)
Line 2 baking sheets with parchment paper or baking mats. Dollop the meringue into 12 equal piles and make a little depression with the back of a soup spoon in each one.
Bake meringues for 2 hours. Turn off the oven and leave meringues in until cool. (It’s best to make these the day before or the morning of the day you want to serve them.)
