Blueberries and Ginger Cream Meringues

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	358358 cal
pro	7 g7g pro
total fat	12 g12g total fat
sat. fat	6 g6g sat. fat
carb	58 g58g carb
fibre	2 g2g fibre
chol	131 mg131mg chol
sodium	74 mg74mg sodium
% RDI:	-
calcium	1111 calcium
iron	44 iron
vit A	1616 vit A
vit C	1313 vit C
folate	99 folate

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Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and crisp, add 10 minutes to the baking time.

Ingredients

1/2 cup egg whites , (about 3)1/2 1/2cup cupegg whiteegg whites, (about 3)
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/2 cup icing sugar 1/2 1/2cup cupicing sugar
1-1/2 tsp finely grated lemon rind 1-1/2 1-1/2tsp tspfinely grated lemon rind
1/4 tsp ground ginger 1/4 1/4tsp tspground ginger
Ginger Custard:
2 cups milk 2 2cups cupsmilk
1 1piece (1 inch/2.5 cm) piece (1 inch/2.5 cm)gingerroot, sliced
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
3 egg yolks 3 3egg yolkegg yolks
1/4 cup cornstarch 1/4 1/4cup cupcornstarch
2 tbsp unsalted butter 2 2tbsp tbspunsalted butter
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
Macerated Blueberries:
2-1/2 cups cultivated blueberries 2-1/2 2-1/2cups cupscultivated blueberryblueberries or wild blueberries
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tbsp lemon juice 1 1tbsp tbsplemon 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.

Source : Canadian Living Magazine: August 2008