Today... it is May 20th! And if you remember I am a member of a wonderful group of ladies who LOVE BAKING as much as I do... check their blogs here: The Cake Slice Bakers
This year we are baking cakes from: "The Cake Book by Tish Boyle" I've loved that book and I've really enjoyed everything we've baked so far. This month was the turn for:
|Delicious and beautiful!|
Individual Meringue Cups with Lime Cream and Fresh Berries
This delicious dessert was just heavenly! So light! So fresh! You basically have to make some meringue cups, then lime cream (like a curd) and then you fill your cups and top it all with fresh berries (I only used strawberries and blackberries) ... I loved this! I am definitely going to make it again!
Here is the recipe: (Makes 6 Individual Meringues)
4 Large egg whites at room temp.
Pinch of salt
1/4 tsp. cream of tartar
1 cup (7 oz) superfine sugar
4 large egg yolks
1/2 cup granulated sugar
6 tbsp. freshly squeezed lime juice
4 tbsp. unsalted butter (cut into tablespoons)
1 tsp. finely grated lime zest
3/4 cup heavy cream
2 cups mixed fresh berries (raspberries, sliced strawberries, red currants, blueberries)
Confectioner's sugar for dusting.
Make the Meringues:
- Preheat oven at 225F. Trace six 3 1/2" circles onto a sheet of parchment paper. Turn parchment paper upside down and place it on the baking sheet.
- In the bowl of an electric mixer, using whisk attachment, beat the egg whites at med. speed until foamy Add salt and cream of tartar and beat at med.-high speed until soft peaks begin to form. Gradually add the sugar, about 1 tbsp. at a time, then increase speed to high and beat the whites until stiff peaks form.
- Scrape meringue into a large (18") pastry bag fitted with a medium plain tip. Starting in the center of each circle, pipe a spiral of meringue in toward the edge, filling the circle completely. Pipe a ring of meringue around the edge of each circle. Pipe another ring of meringue on top of the first to form cups.
- Bake meringues for 2 hours or until they are very lightly colored and dry to the touch. Let them cool completely (I think I baked them for about 1 hour only).
- Set a fine mesh over a medium bowl and set aside. In a medium heavy saucepan (making sure it's perfectly clean, stainless steel and has no traces of grease in it) whisk together the egg yolks and sugar until blended. Stir in the lime juice and butter and cook over medium heat, whisking constantly until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it. Remove the pan from the heat and immediately strain the custard through the sieve pressing it through with a rubber spatula. Stir in the lime zest. Set the mixture aside while you whip the cream or if you are not ready to serve the meringues, refrigerate the mixture, covered until ready to use.
- Shortly before serving, in the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until medium-firm peaks form. Place the bowl of whipped cream in refrigerator.
- If the lime mixture has not been refrigerated, set the bowl containing the lime mixture in a large bowl filled about one third of the way with ice water (be careful that the water doesn't splash into lime mixture). Stir mixture frequently until is slightly cooler than room temp. (about 10 minutes)
- Fold a large spoonful of the whipped cream into the lime base to lighten it. Gently fold in the remaining cream.
- Spoon the lime cream into the meringue cups, dividing it evenly. Top each meringue with mixed berries, then dust lightly with confectioners' sugar and serve.
I hope you try this recipe! I think it would be perfect for a 4th of July celebration! If you try it let me know how you liked it! and please don't forget to enter the giveaway.
© Paloma K.