Hey there, sweet friend! If you’re on a quest for a delightful dessert that feels light as air and tastes like sunshine, then you’re in for a treat with these Meringues with Citrus Curd. There’s something truly magical about the combination of airy meringue and zesty citrus curd, and I can’t wait to share this recipe with you! This dessert not only looks beautiful but also offers a wonderful blend of textures and flavors that will lift your spirits – the perfect antidote to any long day. So, grab your apron, and let’s get ready to create something special together!
Why Make This Recipe
Why should you whip up these delightful meringues? Well, first off, they’re a showstopper! Whether you’re hosting a gathering or just treating yourself after a long week, these meringues with citrus curd are bound to impress. The crispy, airy meringue pairs beautifully with the smooth and tangy citrus curd, creating a harmonious balance that dances on your taste buds.
Moreover, this recipe allows for creativity. You can choose your favorite citrus fruits and berries, making every batch uniquely yours! Plus, meringues are gluten-free, so they’re a fantastic option for friends who need to avoid gluten.
And let’s not forget the joy of baking! The process of whipping egg whites into glossy peaks is an experience in itself. Trust me, once you see those fluffy clouds of meringue form, you’ll be captivated. So let’s embrace the kitchen therapy and get started on this magical journey!
How to Make Meringues with Citrus Curd
Making these delightful meringues with citrus curd is easier than it seems! Just follow my simple steps, and you’ll create a dessert that feels fancy but can be whipped up right at home.
Ingredients
- 4 large egg whites
- Pinch of kosher salt
- 2 teaspoons cornstarch
- 1 ¼ cups white granulated sugar
- 1 teaspoon white wine or red wine vinegar
- ¼ teaspoon pure vanilla extract
- ¾ cup citrus juice (a combination of oranges and Meyer lemons)
- 4 tablespoons unsalted butter (at room temperature)
- ½ cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- ¼ teaspoon salt
- 1-inch knob ginger (finely grated)
- ½ pint of berries (blackberries and blueberries)
- 12 to 14 sprigs of mint
- 1 tablespoon powdered sugar
Directions
- Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a clean mixing bowl, combine the egg whites and kosher salt. Beat on medium speed until frothy (about 2 minutes).
- Gradually add the sugar, one tablespoon at a time, while whisking. Increase the speed to high and beat until stiff, glossy peaks form (about 5-7 minutes).
- Gently fold in the cornstarch, vinegar, and vanilla.
- Spoon or pipe the meringue mixture onto the prepared baking sheets. Bake for 1 hour, then turn off the oven and let the meringues cool inside overnight.
- To make the citrus curd, whisk together the citrus juice, sugar, egg yolks, eggs, and salt in a saucepan over low heat; add the grated ginger. Cook while stirring until thickened (10-15 minutes).
- Remove from heat, strain into a bowl, and stir in the butter until smooth. Let the curd cool.
- Once the meringues are cooled, spoon the citrus curd onto each meringue, top with berries, sprinkle with powdered sugar, and garnish with mint.
How to Serve Meringues with Citrus Curd
These meringues with citrus curd make for an elegant dessert that can be served at any occasion. Present them on a beautiful platter, allowing guests to admire the delightful colors and shapes. For an extra touch, you can garnish each one with a sprig of fresh mint and a light dusting of powdered sugar, adding a pop of freshness and visual appeal.
Pair these meringues with a warm cup of tea or a refreshing glass of lemonade. They’ll be the perfect sweet note to any gathering or a lovely end to a cozy dinner at home.
How to Store Meringues with Citrus Curd
If you find yourself with leftover meringues (which can be hard to believe!), it’s best to store them in an airtight container at room temperature. They should stay fresh for about 2 to 3 days. However, avoid refrigerating them, as this can cause them to lose their crispness and become chewy.
As for the citrus curd, store it in the refrigerator in a sealed container. It will keep well for about a week. If you’re planning to serve leftovers, remember to assemble the meringues just before serving to keep them as light and crispy as possible!
Tips to Make Meringues with Citrus Curd
Egg Whites Matter: Make sure to use room temperature egg whites for the best results. They whip more easily and will give you those beautiful, stiff peaks!
Keep it Clean: Ensure your mixing bowl and beaters are completely clean and dry. Any fat residue can prevent the egg whites from whipping properly.
Slow and Steady: When adding the sugar to the egg whites, do it gradually. This allows for better incorporation, leading to a smoother and more stable meringue.
Flavor Variations: Feel free to mix up the citrus juices! A combination of lemons, limes, and even grapefruits can give you a unique twist.
Perfect Cooling: Allowing the meringues to cool in the oven overnight is key for that perfect texture – soft inside and crispy outside!
Variation
If you’re feeling adventurous, you can try adding flavors to your meringue mixture! Consider folding in a bit of cocoa powder for a chocolatey twist or finely crushed nuts for added texture. You can also switch up the berries, using strawberries or raspberries depending on the season or your taste.
FAQs
1. Can I use carton egg whites instead of fresh?
While you can use egg whites from a carton, they may not whip as well as fresh eggs. For the best results, I recommend using fresh egg whites.
2. What if my meringues crack?
Cracking is usually caused by too much heat during the baking process. If you notice cracks, make sure your oven temperature is accurate, and avoid baking them on a humid day.
3. Can I freeze these meringues?
Yes, you can freeze them! However, it’s best to freeze them without the curd. Once the meringues are cooled, place them in an airtight container and freeze for up to a month. Thaw before serving and add the curd when you’re ready.
And there you have it, dear friend! A delightful recipe for Meringues with Citrus Curd that will bring a little sunshine into your baking. I hope you enjoy every moment of making this sweet treat as much as you will savor every bite. Happy baking!
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Meringues with Citrus Curd
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delightful meringues that are crispy and airy, paired with tangy citrus curd, creating a harmonious dessert experience.
Ingredients
- 4 large egg whites
- Pinch of kosher salt
- 2 teaspoons cornstarch
- 1 ¼ cups white granulated sugar
- 1 teaspoon white wine or red wine vinegar
- ¼ teaspoon pure vanilla extract
- ¾ cup citrus juice (a combination of oranges and Meyer lemons)
- 4 tablespoons unsalted butter (at room temperature)
- ½ cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- ¼ teaspoon salt
- 1-inch knob ginger (finely grated)
- ½ pint of berries (blackberries and blueberries)
- 12 to 14 sprigs of mint
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
- In a clean mixing bowl, combine the egg whites and kosher salt. Beat on medium speed until frothy (about 2 minutes).
- Gradually add the sugar, one tablespoon at a time, while whisking. Increase the speed to high and beat until stiff, glossy peaks form (about 5-7 minutes).
- Gently fold in the cornstarch, vinegar, and vanilla.
- Spoon or pipe the meringue mixture onto the prepared baking sheets. Bake for 1 hour, then turn off the oven and let the meringues cool inside overnight.
- To make the citrus curd, whisk together the citrus juice, sugar, egg yolks, eggs, and salt in a saucepan over low heat; add the grated ginger. Cook while stirring until thickened (10-15 minutes).
- Remove from heat, strain into a bowl, and stir in the butter until smooth. Let the curd cool.
- Once the meringues are cooled, spoon the citrus curd onto each meringue, top with berries, sprinkle with powdered sugar, and garnish with mint.
Notes
Store leftover meringues in an airtight container at room temperature for 2-3 days. Keep citrus curd refrigerated for about a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg