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Рецепт Lemon Beehive Meringues
by Global Cookbook

Lemon Beehive Meringues
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  Порций: 8

Ингредиенты

  • 2 x egg whites
  • 1 tsp lemon juice
  • 1/4 tsp cream of tartar
  • 2/3 c. sugar
  • 1/2 c. purchased lemon curd
  • 1 c. fresh loganberries, blackberries, or possibly other berries

Инструкции

  1. Let egg whites stand at room temperature in a large mixing bowl for 30 min. Meanwhile, line baking sheet with parchment paper. Using a pencil, draw eight 2-1/4-inch circles and eight 1-3/4-inch circles about 1 inch apart on the paper.* Turn paper pencil-side down on baking sheet; set aside. Preheat oven to 300 degrees F.
  2. Add in lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Add in sugar, 1 Tbsp. at a time, beating on high speed about 7 min or possibly till very stiff peaks form
  3. (tips stand straight) and sugar is almost dissolved.
  4. Using a pastry bag fitted with a medium (1/4-inch) round tip, pipe a flat base of meringue onto all of the circles on the paper. Pipe a ring of meringue onto edges of each of the 8 larger meringue rounds, building the sides 3/4 inch tall by piping a continuous coil of meringue to create a small shell.
  5. For tops, pipe a coil of meringue on smaller rounds to make a cone shape which resembles the top of a beehive.
  6. Bake 30 min. Turn off oven. Let meringues dry in oven, with door closed, at least 1 hour. Remove from paper. Place in an airtight container. Store in a cold, dry place up to 1 week.
  7. Just before serving, spoon 1 Tbsp. of lemon curd into each bottom meringue shell. Place a few berries on lemon curd. Prop top of meringue beehive next to bottom.
  8. Makes 8 servings.
  9. Note: For free-form meringue shells without tops, make eight 3-inch circles on parchment. Use back of a large spoon to spread meringue over circles, building up sides to create shells.
  10. Bake as directed.
  11. Prep Time: 35 min