Meringues with lemon lotion
ALL SET IN 1 3/4 HRS + COOLING · MAKES 12 BIG MERINGUES · GF · V
The makeover of clear, gloopy egg whites as well as sugar into an ethereal sweet cloud of meringue is a wonderful alchemy. Don’t try these without an electrical mixer– you’ll get RSI– as well as do not make them on a humid day, as the meringue collapses if the air is damp. Inspect that the beater as well as dish are tidy and without oil, and that there’s no busted egg yolk in the whites.
4 tool egg whites, at room temperature
A pinch of salt
3/4 cup wheel (superfine) sugar
1/2 cup topping (confectioners’) sugar 1 tsp vanilla extract
Fresh raspberries, blueberries or passionfruit, to garnish (optional) LEMON LOTION
1 cup cream, cooled
1 cup home-made or store-bought lemon curd, fully cooled
1Preheat stove to 120 ° C follower bake (235 ° F). Line 2 oven trays with cooking paper.
2Place egg whites and salt in a spick-and-span bowl, then whisk with an electrical mixer or beater
till cosy. Progressively add wheel sugar and beat over rate for 10 mins. Inspect the sugar
is fully dissolved by scrubing a little of the blend
between your fingers– it needs to not be grainy.
Beat in topping sugar a little at
a time, then mix in vanilla till simply incorporated (do not over-mix). 3 Scoop huge does of meringue onto ready trays (you should get about 12). Use the back of a spoon to make a tiny hollow in the top of each meringue. Cook for 1 1/4 hrs. Switch off oven as well as allow meringues to cool down for 1 hr without opening stove. If not
utilizing at the same time, they will keep for months in an airtight container. 4 To make Lemon Cream, whip cream to soft peaks, thick sufficient to hold on the whisk.
Swirl in curd so it marbles with the lotion.
5 Pile about 2 tablespoons of lemon lotion right into the hollow of each meringue. Scatter with the berries or passionfruit (if using). Serve remaining cream in a dish on the side.