why make this recipe
Meringues with Citrus Curd is a delightful dessert that combines light, airy meringues with the tangy sweetness of citrus curd. This recipe is perfect for any occasion, whether you want a fancy treat or a simple dessert to enjoy at home. The flavors of the citrus curd complement the sweetness of the meringues beautifully, making each bite refreshing and satisfying. Plus, it’s a fun and easy dessert to make!
how to make Meringues with Citrus Curd
Ingredients:
- 4 large egg whites
- Pinch kosher salt
- 2 teaspoons cornstarch
- 1 1/4 cups white granulated sugar
- 1 teaspoon white wine or red wine vinegar
- 1/4 teaspoon pure vanilla extract
- 3/4 cup citrus juice (I used a combination of oranges and Meyer lemons)
- 4 tablespoons unsalted butter (at room temperature)
- 1/2 cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 1 inch knob ginger (finely grated)
- 1/2 pint of berries (I used a combination of blackberries and blueberries)
- 12 to 14 sprigs of mint
- 1 tablespoon powdered sugar
Directions:
To Make the Meringues:
- Preheat your oven to 200°F (93°C).
- In a clean bowl, whip the egg whites and a pinch of salt until soft peaks form.
- Gradually add the sugar, beating until the mixture is glossy and stiff peaks form.
- Gently sift in the cornstarch, vinegar, and vanilla extract. Fold it in carefully.
- Spoon the meringue onto a baking sheet lined with parchment paper in desired shapes.
- Bake for about 1.5 hours until they are dry and can be lifted easily from the parchment.
To Make the Gingery Citrus Curd:
- In a saucepan, combine the citrus juice, sugar, and salt. Heat until warm but not boiling.
- In a bowl, whisk together the egg yolks and whole eggs.
- Gradually pour the warm citrus mixture into the eggs, whisking constantly to temper the eggs.
- Return the mix to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat and stir in the butter and grated ginger. Let it cool.
To Assemble the Meringues:
- Once the meringues are cooled, place some citrus curd on top of each meringue.
- Garnish with fresh berries and mint. Dust with powdered sugar before serving.
how to serve Meringues with Citrus Curd
Serve the meringues with citrus curd immediately after assembling for the best texture. The lightness of the meringue works wonderfully with the rich, zesty curd. You can add a few more berries or mint leaves on the side for extra color and flavor.
how to store Meringues with Citrus Curd
Store the meringues in an airtight container at room temperature for up to a week. Keep the citrus curd refrigerated in a sealed container for about a week as well. Assemble the meringues with the curd just before serving to maintain their texture.
tips to make Meringues with Citrus Curd
- Make sure your mixing bowl is clean and dry when whipping the egg whites.
- Use room temperature eggs for better results.
- Be gentle when folding the ingredients to keep the meringue airy.
- If you want more flavor, experiment with different citrus juices.
variation
You can change the flavor of the curd by using different citrus fruits like limes or grapefruits. Also, try adding a hint of coconut or lavender for a unique twist.
FAQs
1. Can I make the meringues ahead of time?
Yes! You can make the meringues a few days in advance and store them in an airtight container.
2. What can I substitute for citrus juice?
If you prefer, you can use berry purees or vanilla extract in place of citrus juice for a different flavor profile.
3. How do I know when the meringues are ready?
The meringues should be dry to the touch and easily lift off the parchment paper when done. They should not be soft or sticky.
Meringues with Citrus Curd
Ingredients
Method
- Preheat your oven to 200°F (93°C).
- In a clean bowl, whip the egg whites and a pinch of salt until soft peaks form.
- Gradually add the sugar, beating until the mixture is glossy and stiff peaks form.
- Gently sift in the cornstarch, vinegar, and vanilla extract. Fold it in carefully.
- Spoon the meringue onto a baking sheet lined with parchment paper in desired shapes.
- Bake for about 1.5 hours until they are dry and can be lifted easily from the parchment.
- In a saucepan, combine the citrus juice, sugar, and salt. Heat until warm but not boiling.
- In a bowl, whisk together the egg yolks and whole eggs.
- Gradually pour the warm citrus mixture into the eggs, whisking constantly to temper the eggs.
- Return the mix to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat and stir in the butter and grated ginger. Let it cool.
- Once the meringues are cooled, place some citrus curd on top of each meringue.
- Garnish with fresh berries and mint. Dust with powdered sugar before serving.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]