Mary Ann's Blog

Meringue Lemon Curd Sundae? Why Not.

Got egg whites? Meringues are the easiest and most exotic dessert to make with egg whites.  Meringhe (meringues) are an Italian favorite, and big, wispy, puffs of them are always piled high in pastry shop windows. It is believed that they were invented in the Swiss town of Meringen by an Italian chef, Gasparini, between the late seventeenth and early eighteenth centuries. They can be flavored with extracts, citrus zests, chopped nuts, chocolate, and dried fruits. They are a special treat for children when formed into cream puff size, served with a scoop of ice cream, and they are a wonderful addition to a dinner party served with a fresh berry sauce. The best part is that they are fast to make and once in the oven, you can almost forget about them.

Meringues
Makes about 16 to 22.

4 large egg whites at room temperature
1/4 teaspoon salt 
1/2 teaspoon cream of tartar 
¾ cup sugar 
1 teaspoon almond extract (optional)

Use a stand mixer to beat the whites on medium speed until they are foamy; add salt and cream of tartar; increase the speed to high, and whip until medium peaks form; slowly add the sugar, one tablespoon at a time and continue beating until shiny and stiff peaks form. Fold in the almond extract Preheat oven to 200FLine two baking sheets with parchment paper. Use a pastry bag fitted with a star tip. Fill the bag half full with the meringue and pipe out mounds about 2-inches in diameter and space them about an inch apart. Or use two teaspoons to drop the meringue onto the baking sheets. Bake the meringues for 25 to 30 minutes. Do not open the oven while they are baking. Turn off the oven and allow them to remain in the oven for 1 hour. They should be very dry and crisp. Remove the baking sheets from the oven and allow the meringues to cool on them before transferring them to a cooling rack.

Lemon and Lime Curd Sundae
Makes approximately 2 cups

3 large eggs
3/4 cup granulated sugar
¼ teaspoon salt
1/4cup fresh lemon juice
¼ cup fresh lime juice
Zest of 1 lemon and lime
4 tablespoons unsalted butter diced

 

Whisk the eggs, sugar, salt, juices, and zest in a medium saucepan off the heat until smooth.

Place saucepan over low heat, whisking constantly until the mixture thickens, about 4-5 minutes. Turn off heat and whisk in the butter until smooth

Remove from heat. Cool and pour into container. Refrigerate. Lemon Lime curd will last about 2 weeks under refrigeration.

 

To assemble a lemon lime sundae:

Spoon 2 tablespoons of the curd into an ice cream sundae dish or bowl. Add a meringue on top of the curd. Top with a tablespoon of sweetened whipped cream and a couple of fresh raspberries or strawvberries. Add another 2 tablespoons of curd and continue making layers ending at the top with whipped cream and a meringue on top. Chill for at least an hour before serving.

 

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