Friday, 11 October 2013

Mini Meringues with Vanilla Bean Cream and Lemon Curd.

So I have been completely slack in the past four or so months! Due to my hectic schedule at Uni, I have sadly had little time to write up a blog post. This is not to say that I haven't found time to bake, as that is my trusty form of procrastination!

Here is a list of yummy treats I have been baking lately:

© Marshmallow sherbet cones
© Turkish delight macarons
© Coconut and raspberry slice
© Toblerone brownie bottom cheesecake
© Salted caramel brownie
© French toast with candied bacon cupcakes
© Nutella whoopie pies
© Mars bar cheesecake
© Choc-caramel shortbreads

And my latest baking treat...Mini meringues with vanilla bean cream and lemon curd.

It would have been my amazing Aunty's birthday this week. Her passion for cooking was such an inspiration to me, and I can only dream to be a fraction of the baker she was. When I was little, she taught me how to make meringues, so I thought it was fitting that I would give them a go myself.

Now because meringues use only egg whites, I found myself thinking about how I could put the leftover egg yolks to use. Did I want to make custard? Probably not. Meringues are sweet enough, that custard would only make the dessert super heavy. So lemon curd it was!

Mini Meringues with Vanilla Bean Cream and Lemon Curd



© 3 egg whites
© 3/4 cup of sugar (I use caster sugar)

1) Preheat oven to 100 degrees Celsius.
2) Using a hand mixer or Mixmaster, whisk egg whites until soft peaks form.

3) Add in sugar very slowly. The mixture should begin to stiffen. You know the mixture is ready when the peaks stay stiff when lifted up using a spatula.
4) Add in any food colouring. You will only need a tiny bit! (I used pink. Surprise surprise!)
5) You can choose to either pipe your mixture on like I did, or plonk it on. Either way works, it just depends on the look you are going for!

6) Put meringues in oven for 1 hour. Once they are cooked, leave them in the oven with the door ajar for another 1-2 hours, so that they dry out and don't become stuck to the paper (trust me, that is not pleasant).

TPB TIP: When mixing your eggwhite and sugar, don't try any shortcuts. If the mixture isn't firm enough, your meringues will not hold their shape, and will become like flat pancakes (not attractive!)

While the meringues are in the oven, you can make your lemon curd!

Lemon curd

© 1 teaspoon of lemon zest
© 3 egg yolks
© 1/4 cup of lemon juice
© 90g butter (chilled and chopped up)
© 110g caster sugar

1) Using hand mixer, whisk the sugar and egg yolks until nice and creamy. Using a normal whisk will not work, as the mixture becomes stuck and is a nightmare to work with!
2) Add in lemon zest and lemon juice and mix till combined.
3) In a heat proof bowl, mix over a pot of simmering water for about 20 minutes, until the curd becomes nice and thick.
4) Take off heat and whisk in butter.
5) Place in the fridge until ready to use.

When ready to serve, place a nice dollop of cream and curd on top of the meringue. You can even pre-make these earlier in the day, to increase the gooiness of your meringue!


Until next time, happy baking.