Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and crisp, add 10 minutes to the baking time.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2008
MethodTrace 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.
Nutritional facts Per serving: about
- Sodium 74 mg
- Protein 7 g
- Calories 358.0
- Total fat 12 g
- Cholesterol 131 mg
- Saturated fat 6 g
- Total carbohydrate 58 g
- Iron 4.0
- Folate 9.0
- Calcium 11.0
- Vitamin A 16.0
- Vitamin C 13.0