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meringues cream of tartar egg whites sugar pistachios Lemon Curd eggs egg white granulated sugar lemon rind lemon juice potato starch salt fresh raspberries powdered sugar
Viewed: 42 - Published at: a year agoIngredients
- Meringues:
- 1/4 teaspoon cream of tartar
- 4 large egg whites
- 3/4 cup granulated sugar
- 1/4 cup dry-roasted pistachios, chopped
- Lemon curd:
- 2 large eggs
- 1 large egg white
- 1/2 cup granulated sugar
- 2 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 teaspoon potato starch
- dash of salt
- 2 6-oz packages of fresh raspberries
- 1 Tablespoon powdered sugar
Method
- 1. preheat oven to 250.
- 2. to prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 4-inch circles on each piece of paper. Turn paper over, secure with masking tape.
- 3. Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 Tablespoon at a time, beating until stiff peaks form.
- 4. Divide the egg white mixture evenly among the 8 circles. Shape into nests with 1 inch sides. Sprinkle evenly with nuts.
- 5. Bake at 250 for 1 hour, rotating baking sheets after 30 minutes. Turn off oven and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove nests from paper.
- 6. To prepare lemon curd, combine whole eggs and 1 egg white in medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180 or until tiny bubbles form around the edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.
- 7. Arrange about 1/4 cup raspberries in each nest; top with 2 tablespoons lemon curd. Sprinkle with powdered sugar; serve immediately.