Thursday, 30 April 2015

mini meringues


Last Friday I hosted a Stella & Dot jewellery party at our house. Naturally, I wanted to make some cakes for the occasion, but as we were going to be handling jewellery, I thought it'd be best to make some bitesize treats that were going to be less messy than eating an entire cupcake. As I already had a jar of homemade lemon curd in the fridge, it made sense to make these mini lemon meringues, as they go together beautifully.

In the end, they weren't quite as bitesized as I had hoped, but they were still delicious, nonetheless.

Mini Lemon Meringues
ingredients (makes approx. 30 mini meringues)
135 egg caster sugar
2 egg yolks
1 tsp vanilla extract
lemon zest (optional)

method
1) Pre-heat the oven to 90C / 200F / gas mark 2 & line a couple of baking sheets with grease proof paper / baking parchment.
2) Whisk the egg whites until frothy.
3) Gradually whisk in the caster sugar, beating well after each addition. Whisk until you have a glossy meringue mixture, and stiff peaks form.
4) Stir in the vanilla extract with a metal spoon, followed by the zest if you're using it.
5) Fit a piping bag with a star nozzle, and put the meringue mixture in the bag.
6) Pipe the stars onto the baking parchment.
7) Using the back of a teaspoon, gently flatten half of your meringues, so that you will be able to sandwich them together with lemon curd.
8) Bake in the preheated oven for 2 hours, then leave to cool completely.
9) Dollop a small amount of lemon curd onto the flattened meringue halves, then top with a meringue star.

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