Brown Sugar Meringues with Citrus Curd

By The Canadian Living Test Kitchen

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Brown Sugar Meringues with Citrus Curd
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	185185 cal
pro	4 g4g pro
total fat	3 g3g total fat
sat. fat	1 g1g sat. fat
carb	37 g37g carb
fibre	1 g1g fibre
chol	97 mg97mg chol
sodium	41 mg41mg sodium
% RDI:	-
calcium	44 calcium
iron	44 iron
vit A	55 vit A
vit C	6363 vit C
folate	1616 folate

Brown sugar lends a delicate caramel taste to this melt-in-your-mouth dairy-free, gluten-free and nut-free dessert.

Ingredients

2 tsp cornstarch 2 2tsp tspcornstarch
1 tsp vanilla 1 1tsp tspvanilla
3 egg whites 3 3egg whiteegg whites
1/4 tsp cream of tartar 1/4 1/4tsp tspcream of tartar
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
4 blood oranges , for garnish4 4blood orangeblood oranges, for garnish
Orange Curd:
2 egg yolks 2 2egg yolkegg yolks
2 eggs 2 2eggeggs
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/4 cup orange juice 1/4 1/4cup cuporange juice
1/4 cup lemon juice 1/4 1/4cup cuplemon juice

Preparation

Line rimless baking sheet with parchment paper. Using 3-inch (8 cm) round cookie cutter as guide, draw 8 circles on paper; turn paper over. Set aside.

In small bowl, dissolve cornstarch in vanilla and 1/2 tsp (2 mL) water; set aside.

In bowl, beat egg whites with cream of tartar until soft peaks form; beat in granulated and brown sugars, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in cornstarch mixture. Spoon onto circles, shaping with back of spoon into nests.

Bake in centre of 250°F (120°C) oven until light golden but still soft inside, about 1 hour. Let cool on pan on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)

Orange Curd: Meanwhile, in heatproof bowl over saucepan of simmering water, whisk together egg yolks, eggs, sugar, orange juice and lemon juice; cook, stirring, until thickened enough to mound on spoon, about 8 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Cut peel and pith from blood oranges; cut out segments from membranes. Spoon orange curd into hollow of each meringue; top with fresh blood orange segments.

Source : Holiday Celebrations: 2007