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Photo: Johnny Miller; Styling: Sarah Smart

Chewy Meringues with Tangerine-Lemon Curd

The meringues and curd can be made up to a day ahead for convenience. Store meringues at room temperature in an airtight container, and keep curd chilled with plastic wrap directly on the surface so it doesn't form a skin.

Cooking Light JANUARY 2014

  • Yield: Serves 6 (serving size: 1 filled meringue)
  • Hands-on: 48 Minutes
  • Total: 4 Hours, 48 Minutes

Ingredients

  • Meringues:
  • 3 large egg whites
  • Dash of salt
  • 3/4 cup superfine sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon grated lemon rind
  • 1 1/2 teaspoons fresh lemon juice
  • Curd:
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh tangerine juice
  • 1 tablespoon cornstarch
  • 3 large egg yolks
  • 1 tablespoon unsalted butter
  • 3 tangerines

Preparation

1. Preheat oven to 325°.

2. To prepare meringues, line a baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure paper with masking tape onto baking sheet.

3. Place egg whites and salt in a large bowl; beat with a mixer at medium speed until foamy. Increase mixer speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 1/2 teaspoons cornstarch, 1/2 teaspoon lemon rind, and 1 1/2 teaspoons lemon juice; beat 1 minute or until the mixture is well combined.

4. Divide egg white mixture among 6 drawn circles on parchment paper. Shape meringues into nests with 1-inch sides using the back of a spoon. Place baking sheet in oven; immediately reduce oven temperature to 225°. Bake meringues at 225° for 1 hour or until dry to the touch. Turn oven off (leave pan in oven); partially open oven door. Cool meringues in oven 1 hour. Remove pan from oven; carefully remove meringues from paper. (Meringues will be crisp on the outside and soft on the inside.)

5. To prepare curd, combine granulated sugar and next 5 ingredients (through yolks) in a medium saucepan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute or until thick and bubbly, stirring constantly. Remove pan from heat; add butter, stirring until butter melts. Pour mixture through a sieve into a bowl. Place plastic wrap on surface of curd, and chill.

6. Peel and section tangerines; discard membranes. Spoon about 2 1/2 tablespoons curd into each meringue. Top each meringue with about 3 tangerine sections.

Nutritional Information

Amount per serving
  • Calories: 239
  • Fat: 4.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 48.4g
  • Fiber: 0.9g
  • Cholesterol: 97mg
  • Iron: 0.4mg
  • Sodium: 58mg
  • Calcium: 33mg
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Chewy Meringues with Tangerine-Lemon Curd Recipe

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