Meringues With Citrus Curd (Printable View)
Delicate meringue shells filled with luscious lemon-orange curd
# Ingredient List:
→ For the Meringues
01 - 4 large egg whites, at room temperature
02 - 1 cup (200 g) superfine sugar
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt
→ For the Citrus Curd
06 - 3 large egg yolks
07 - 2/3 cup (130 g) granulated sugar
08 - 1/4 cup (60 ml) fresh lemon juice
09 - 2 tablespoons fresh orange juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 tablespoon finely grated orange zest
12 - 4 tablespoons (55 g) unsalted butter, cubed
→ For Serving (Optional)
13 - Fresh berries
14 - Edible flowers
15 - Mint leaves
# How to Make It:
01 - Preheat the oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium speed until foamy. Add the cream of tartar.
03 - Gradually add the superfine sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in the vanilla.
04 - Spoon or pipe eight mounds of meringue onto the prepared baking sheets, creating a slight well in the center of each.
05 - Bake for 1 hour 15 minutes, then turn off the oven and let the meringues cool completely inside the oven (about 30 minutes).
06 - Meanwhile, make the citrus curd: In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, orange juice, and both zests.
07 - Place the bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until thickened (about 8–10 minutes).
08 - Remove from heat and whisk in the butter until smooth and glossy. Let the curd cool to room temperature.
09 - Once the meringues are cool, carefully remove from parchment. Spoon the citrus curd into the centers. Garnish with fresh berries, edible flowers, or mint if desired. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between crisp meringue and silky curd creates the most sophisticated textural experience
- These elegant desserts look like they came from a French patisserie but are surprisingly straightforward to make
02 -
- Even a drop of egg yolk or fat in your whites will prevent them from whipping properly, so separate your eggs carefully and use a completely clean bowl
- The meringues need to cool completely in the oven after baking or they may crack or weep from sudden temperature changes
03 -
- Make the meringues up to 3 days ahead and store them in an airtight container at room temperature
- The curd can be prepared a day in advance and kept refrigerated, but bring it to room temperature before serving for the best texture