MERingue Cups with Citrus Curd
Melt In Your Mouth Goodness
The airy, melt in the mouth meringues are so simple to make and they come in as you wish size, shapes & colors.
Make it in advance, store it in an airtight container and plate it up just before serving. You can also use it as a garnish over brownies, cakes etc.
Meringue cup filled with tangy sweet silky smooth Citrus curd, topped with bitter tangy kumquats… It’s an explosion of taste & texture. All the components can be refrigerated for two weeks.
Medium egg whites – 4
Caster sugar – 1 cup
Vanilla extract – 1 tsp
Kumquats or Oranges – 6 to 7
Sugar – 1/2 cup
- Preheat the oven to 110ºC. Line 3 large baking trays with baking parchment.
- Seperate the eggwhites one by one. Make sure absolutely no bits of the yolk , falls into the white.
- I separate one by one into a small bowl and then transfer it into the large bowl. This way I will not have to waste all the whites incase the yolk breaks.
- Place the egg whites, vanilla & sugar in a heatproof bowl over a saucepan of simmering water. Make sure the bowl is clean and dry.
- The water should not touch the bottom of the glass bowl. This is kind of double boiling is known as ‘Bain-Marie’.
- Beat until sugar melts. This should take just a minute or two.
- Remove from heat and using a electric blender, beat the mixture for 15 minutes till the egg mixture triples in volume and is white, stiff and silky.
- On the baking sheet, mark 1.5 inch circles with a finger gap. Start pipping from the center to the outer line. Once the base is done, work your way up to make a cup (as shown in the picture)
- Bake it at 100°C for 1.5 hours. Once done, store immediately in an airtight box and keep it for later use.
- In a sauce pan boil water & sugar, till the sugar dissolves. Add halved kumquats to this and let it boil for 15 minutes or till the kumquats look cooked and the sugar mixture is syrupy. Set aside to cool and then refrigerate.
- Just before you want to serve, place the meringues on the plate.
- Fill the curd to the top.
- Top it with sugar poached kumquats and drizzle the syrup on top and garnish it with some mint leaves.
- Serve immediately as the meringues get sticky very fast and will lose the crispiness.
Get Your Personal Copy Now!
Request for 2017 Ultimate Dining & Entertaining Guide (PDF)
CRAFTED WITH LOVE
Mom. Accessory Designer. Artist. Loves to Cook.
For me, cooking is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.
Plating requires an eye of an artist and skill of a designer, so what more can i ask for??