Lemon Cream Meringues
Takes a little work, but the results are worth it.
3 egg whites (at room teperature)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
3 egg yolks
1/4 cup lemon juice
2/3 cup heavy cream
1 pint fresh strawberries
2 or 3 tablespoons fine sugar
Oven: 250 degrees (yes, very slow oven here)
In a bowl, beat the egg whites with the salt and cream of tartar until foamy. Gradually beat in 3/4 cup sugar, a tablespoonful at a time, beating thoroughly after each addition. Beat until a very stiff, shiny meringue is formed.
Cover a baking sheet with aluminum foil. Drop heaping tablespoonfuls of meringue on the sheet, leaving ample space between each. Shape meringues with a spoon, hollowing out the center and building up the sides. Bake for one hour. Remove from oven and cool on the foil on a rack. When completely cooled, peel off the foil.
Beat the egg yolks in the top half of a double boiler. Beat in the remaining quarter-cup of sugar and the lemon juice. Place over hot water and cook, stirring constantly, until thickened. Remove from heat, transfer to a bowl, and cool to room temperature.
When the meringues have been thoroughly cooled, beat the heavy cream in a bowl until stiff. Carefully fold cream into cooled lemon mixture, using a cut and fold motion, with a rubber spatula. Spoon mixture into meringue hollows and chill thoroughly, several hours or overnight.
When ready to serve, rinse strawberries and drain on paper towels. Remove caps and slice into a bowl. Stir in fine sugar to taste and stir further to create a juicy sauce. Top off each meringue with a spoonful of sauce. Serves six to eight.
3 egg whites (at room teperature)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
3 egg yolks
1/4 cup lemon juice
2/3 cup heavy cream
1 pint fresh strawberries
2 or 3 tablespoons fine sugar
Oven: 250 degrees (yes, very slow oven here)
In a bowl, beat the egg whites with the salt and cream of tartar until foamy. Gradually beat in 3/4 cup sugar, a tablespoonful at a time, beating thoroughly after each addition. Beat until a very stiff, shiny meringue is formed.
Cover a baking sheet with aluminum foil. Drop heaping tablespoonfuls of meringue on the sheet, leaving ample space between each. Shape meringues with a spoon, hollowing out the center and building up the sides. Bake for one hour. Remove from oven and cool on the foil on a rack. When completely cooled, peel off the foil.
Beat the egg yolks in the top half of a double boiler. Beat in the remaining quarter-cup of sugar and the lemon juice. Place over hot water and cook, stirring constantly, until thickened. Remove from heat, transfer to a bowl, and cool to room temperature.
When the meringues have been thoroughly cooled, beat the heavy cream in a bowl until stiff. Carefully fold cream into cooled lemon mixture, using a cut and fold motion, with a rubber spatula. Spoon mixture into meringue hollows and chill thoroughly, several hours or overnight.
When ready to serve, rinse strawberries and drain on paper towels. Remove caps and slice into a bowl. Stir in fine sugar to taste and stir further to create a juicy sauce. Top off each meringue with a spoonful of sauce. Serves six to eight.
posted by Nightowl | 4/12/2007
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