Brown Sugar Meringues with Citrus Curd
Brown sugar lends a delicate caramel taste to this melt-in-your-mouth dairy-free, gluten-free and nut-free dessert.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 185 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 37 g |
| fibre | 1 g |
| chol | 97 mg |
| sodium | 41 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 4% |
| vit A | 5% |
| vit C | 63% |
| folate | 16% |
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2 tsp (10 mL) cornstarch
1 tsp (5 mL) vanilla
3 egg whites
1/4 tsp (1 mL) cream of tartar
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) packed brown sugar
4 blood oranges
Orange Curd:
2 egg yolks
2 eggs
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) each orange and lemon 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 oranges; cut out segments from membranes. Spoon orange curd into hollow of each meringue; top with orange segments.
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 oranges; cut out segments from membranes. Spoon orange curd into hollow of each meringue; top with orange segments.
Source
Holiday Celebrations: 2007
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