Рецепт Lemon Beehive Meringues
| Порций: 8 |
Ингредиенты
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Инструкции
- 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.
- 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
- (tips stand straight) and sugar is almost dissolved.
- 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.
- For tops, pipe a coil of meringue on smaller rounds to make a cone shape which resembles the top of a beehive.
- 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.
- 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.
- Makes 8 servings.
- 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.
- Bake as directed.
- Prep Time: 35 min