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Categories:
unsalted butter red currant preserves egg whites vanilla sugar lemon egg yolks sugar flour confectioners
Viewed: 40 - Published at: 8 years agoIngredients
- 4 teaspoons unsalted butter
- 4 teaspoons red currant preserves or 4 teaspoons grape preserves
- 9 large egg whites, at room temperature
- 1/2 cup vanilla sugar
- 1/2 lemon, zest of
- 4 egg yolks
- 1/4 cup granulated sugar
- 1/2 cup sifted all-purpose flour
- confectioners' sugar, for dusting
Method
- Preheat the oven to 450 degrees
- Place four 9" oval au gratin dishes (or one large oval glass/ceramic lasagna dish) on a baking sheet.
- In each small dish place 1 teaspoon butter and 1 teaspoon preserves. (If you are using a lasagna pan, smear the bottom with the butter and then with preserves.).
- Combine egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric hand mixer at high speed until stiff peaks form.
- Beat egg yolks with granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Lightly smooth the surface of each peak and valley.
- Bake for 8 minutes, until puffed and golden.
- Dust with confectioners' sugar and serve immediately.
