Whether you’re looking for a decadent summer treat, or a tea-party-friendly pairing, try out Mairlyn Smith’s light and zesty meringues!
Recipe for Meringues:
Ingredients:
3 omega-3 egg whites
(at room temp for 20 minutes to increase the volume)
¼ tsp cream of tartar
1 cup berry sugar
1 tsp pure vanilla extract
Method:
1) Preheat oven to 275°F. Line a large baking sheet with parchment paper.
2) Beat egg whites in a large bowl with an electric mixer until they form soft peaks. Add the cream of tartar and beat for about 30 seconds.
3) Slowly add the sugar 1 tablespoon at a time until you form very stiff peaks. Beat in vanilla.(this takes about 10-15 minutes)
4) Drop teaspoonfuls of the meringues onto the prepared baking sheet and then gently make a small indent into the centre of each one.
5) Bake in the centre of the oven for 20-25 minutes or until they are dried and a light golden brown on the bottom. Cool on the cookie sheet for 5 minutes, remove and cool completely on a wire rack.
6) Store in an airtight container for up to 1 week.
7) To assemble the wee tarts: place a small dollop of the lemon curd into the centre of each meringue. Top with a raspberry and a small sprig of mint.
Makes approx 56 meringues.
Recipe for Light Lemon Curd:
Ingredients:
Zest of 1 lemon – set aside
¾ cup white granulated sugar
1 tbsp + 1 ½ tsp cornstarch
¼ cup + 2 tbsp fresh lemon juice, approx. 2 lemons
1 omega-3 egg
1 tbsp unsalted butter
Method:
1) Place a medium wire mesh strainer over a medium bowl, set aside. (This will become clear when you hit Step 6.)
2) In a small saucepan whisk together sugar, cornstarch, lemon juice and egg.
3) Turn heat to medium low and stir until the mixture comes to the boil.
4) Reduce heat so the mixture is gently boiling, stirring constantly for 3 minutes, you need to make sure the cornstarch is cooked.
5) Remove from heat and stir in butter until melted.
6) Pour hot lemon mixture through strainer that you set aside in Step 1. Pour strained lemon mixture into a heat proof jar, cover with a lid and store in the fridge for up to 1 week.
Makes enough to fill approx 48 meringues.
Courtesy Mairlyn Smith, http://mairlynsmith.com