Blueberries and Ginger Cream Meringues
Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and crisp, add 10 minutes to the baking time.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 358 |
| pro | 7 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 58 g |
| fibre | 2 g |
| chol | 131 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 4% |
| vit A | 16% |
| vit C | 13% |
| folate | 9% |
-
1/2 cup (125 mL) egg whites (about 3)
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) icing sugar
1-1/2 tsp (7 mL) finely grated lemon rind
1/4 tsp (1 mL) ground ginger
Ginger Custard:
2 cups (500 mL) milk
1 piece (1 inch/2.5 cm) gingerroot, sliced
1/3 cup (75 mL) granulated sugar
3 egg yolks
1/4 cup (50 mL) cornstarch
2 tbsp (25 mL) unsalted butter
1/4 cup (50 mL) whipping cream
Macerated Blueberries:
2-1/2 cups (625 mL) wild or cultivated blueberries
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) lemon juice
Preparation:
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.
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »