Meringues with Citrus Curd
Delightful meringues paired with rich citrus curd create a sophisticated dessert that is both light and satisfying, perfect for any occasion.
Ingredients
For the Meringues
- 4 large large egg whites
- 1 pinch kosher salt
- 2 teaspoons cornstarch
- 1 ¼ cups white granulated sugar
- 1 teaspoon white wine or red wine vinegar
- ¼ teaspoon pure vanilla extract
For the Citrus Curd
- ¾ cup citrus juice (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)
For Garnish
- ½ pint berries (such as blackberries and blueberries)
- 12 to 14 sprigs mint
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preparation
- Start by gathering all your ingredients and measuring them out. Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Making the Meringues
- In a clean mixing bowl, add the egg whites and a pinch of kosher salt. Using an electric mixer, whip the egg whites on medium speed until frothy.
- Gradually add the cornstarch and continue beating until soft peaks form.
- Slowly add the 1 1/4 cups of sugar, one tablespoon at a time, while mixing on high speed until stiff peaks form and the mixture looks glossy, about 5-7 minutes.
- Gently fold in the vinegar and vanilla extract using a spatula.
- Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small shapes onto the lined baking sheets, leaving space between each.
- Place the baking sheets in the preheated oven and bake for 1.5 to 2 hours until dry and crisp. Turn off the oven and leave the meringues inside to cool completely.
Making the Citrus Curd
- In a saucepan, whisk together the citrus juice, 1/2 cup of sugar, egg yolks, eggs, and salt over medium-low heat.
- Stir constantly until thickened enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter and grated ginger until melted and combined.
- Strain the curd through a fine-mesh sieve into a bowl, cover with plastic wrap, and chill in the refrigerator.
Assembly
- Top each meringue with a spoonful of chilled citrus curd. Garnish with fresh berries and mint leaves, and dust with powdered sugar.
Notes
Store meringues in an airtight container at room temperature for up to two weeks. Keep the citrus curd refrigerated and use it within a week. For vegan options, use aquafaba instead of egg whites.