Meringue Nests with Lemon Curd
Makes 4 nests
2 egg whites
½ cup powdered sugar
¼ tsp. Cream of Tartar
1 tsp. vanilla
Preheat oven to 200 degrees.
Line a cookie sheet with parchment paper. Set aside
Beat egg whites with an electric mixer at medium speed until foamy.
Add cream of tartar.
Continue beating until soft peaks form.
Add 2 T. sugar while continuing to beat eggs until soft peaks form, the mixture is shiny and holds shape.
Add the remaining sugar and vanilla and gently fold into the beaten eggs.
Pour mixture into a pastry bag.
Pipe meringue into nest shapes onto the parchment paper.
Bake 3?4 hours (yes, this is correct) or until the nests are firm to the touch and dry.
Humidity in the room will play a factor in how long these will need.
They should not turn brown in color.
Turn the heat off in the oven and allow the meringues to sit inside the oven until completely cooled.
When ready to serve, top with Lemon Curd Filling (see recipe below) and fresh fruit.
The nests can be made several days in advance storing in an airtight container and left at room temperature.
Makes 1 Pint
1 cup sugar
1 cup lemon juice
3 Tbsp. Butter
Combine sugar and lemon juice in heavy saucepan, stir in eggs and butter and beat well. Cook over medium
low heat for 8 to 10 minutes, stirring constantly until thickened. Pour into airtight container and refrigerate.www.cuisineunlimited.com