Blueberries and Ginger Cream Meringues
This recipe makes 6 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||6 g|
- Portion size: 6
Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and crisp, add 10 minutes to the baking time.
- 1/2 cup 1/2cupegg whiteegg whites, (about 3)
- 1/2 cup 1/2cupgranulated sugar
- 1/2 cup 1/2cupicing sugar
- 1-1/2 tsp 1-1/2tspfinely grated lemon rind
- 1/4 tsp 1/4tspground ginger
- Ginger Custard:
- 2 cups 2cupsmilk
- 1 piece (1 inch/2.5 cm) 1piece (1 inch/2.5 cm)gingerroot, sliced
- 1/3 cup 1/3cupgranulated sugar
- 3 3egg yolkegg yolks
- 1/4 cup 1/4cupcornstarch
- 2 tbsp 2tbspunsalted butter
- 1/4 cup 1/4cupwhipping cream
- Macerated Blueberries:
- 2-1/2 cups 2-1/2cupscultivated blueberryblueberries or wild blueberries
- 1 tbsp 1tbspgranulated sugar
- 1 tbsp 1tbsplemon juice
Trace six 4-inch (10 cm) circles on parchment paper; turn over and place on baking sheet. Set aside.
In large bowl, beat egg whites until foamy; gradually beat in granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Sift icing sugar over top; fold in lemon rind and ginger. Divide among circles. Using back of spoon, form into nests with 1/2-inch (1 cm) high sides.
Bake in centre of 225°F (110°C) oven, rotating pan halfway through, until light golden and still slightly soft in centre, about 1-1/2 hours. (Make-ahead: Let cool; layer between waxed paper in airtight container and store for up to 24 hours.)
Ginger Custard: In small saucepan, heat milk with ginger over medium heat until bubbles form around edge; strain.
In bowl, whisk together sugar, egg yolks and cornstarch; whisk in hot milk and return to saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in butter. Pour into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
In small bowl, whip cream; fold into custard. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Macerated Blueberries: In small bowl, toss together blueberries, sugar and lemon juice; cover and let stand for 30 minutes.
Place each meringue on dessert plate. Spoon ginger custard into centre of each; top with blueberry mixture.
Source : Canadian Living Magazine: August 2008