Ingredients

4 large egg whites

Pinch kosher salt

2 teaspoons cornstarch

1 1/4 cups white granulated sugar

1 teaspoon white wine or red wine vinegar

1/4 teaspoon pure vanilla extract

3/4 cup citrus juice (combination of oranges and Meyer lemons recommended)

4 tablespoons unsalted butter (at room temperature)

1/2 cup white granulated sugar (for curd)

2 large egg yolks

2 large eggs

1/4 teaspoon salt

1 inch knob ginger (finely grated)

1/2 pint berries (a mix of blackberries and blueberries works well)

12 to 14 sprigs of mint

1 tablespoon powdered sugar

Instructions

Step 1: Preheat your oven to 200 degrees F. Line two baking sheets with parchment paper and set them aside.

Step 2: In the bowl of a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), combine the egg whites, pinch of kosher salt, and cornstarch. Beat until foamy.

Step 3: With the mixer running, slowly add 1 1/4 cups sugar. Continue beating on high speed for 2 to 3 minutes until very stiff peaks form. Add the vinegar and vanilla extract, then beat once more briefly to combine.

Step 4: Spoon large dollops of meringue onto the parchment-lined baking sheets. Using the back of a spoon, create small cavities in each dollop. You should have about 12 meringues, but size can vary.

Step 5: Bake for 2 hours until the meringues are dry and crisp. Turn off the oven and let them cool inside until they reach room temperature.

Step 6: For the gingery citrus curd, pour the citrus juice into a small saucepan and simmer over medium heat until reduced by half (about 3-5 minutes). Set aside to cool slightly.

Step 7: In a clean mixing bowl, beat the softened butter and 1/2 cup sugar until light and fluffy, about 2 minutes.

Step 8: Add the egg yolks and beat until combined, then add the whole eggs and mix again until fully incorporated. Stir in the salt.

Step 9: Gradually add the reduced citrus juice and grated ginger in batches, stirring after each addition. The mixture may look curdled initially, which is normal.

Step 10: Set up a double boiler by simmering water in the saucepan, then placing your bowl of curd mixture on top. Stir constantly and cook gently for about 10 minutes until the mixture thickens enough to coat the back of a spoon and reaches 166°F.

Step 11: Strain the curd through a fine sieve into a chilled bowl to ensure a silky smooth texture. Store in an airtight container in the fridge for up to one week.

Step 12: To assemble, spoon the citrus curd into the cavities of the meringues. Garnish each with fresh berries, a sprig or two of mint, and a light dusting of powdered sugar just before serving.

Tips & Variations

Make the meringues and citrus curd a day ahead to save time on the day you serve them.

Use a mix of your favorite citrus fruits to customize the curd’s flavor.

Ensure eggs are at room temperature before whipping for best volume in the meringues.

Mint garnish adds a fresh aroma and a pop of color—don’t skip it!

If you don’t have a thermometer, check curd thickness by coating the back of a spoon; it should leave a clear line when you draw your finger across it.

Storage

Store leftover meringues in an airtight container at room temperature for up to 3 days to keep their crispness. The citrus curd keeps well in the refrigerator in a sealed container for up to one week. When ready to serve, assemble fresh to maintain texture. Reheating the curd is not necessary, but if desired, warm gently over a double boiler before spooning onto meringues.

FAQs

Can I use regular vinegar instead of wine vinegar?

While white wine or red wine vinegar gives a subtle flavor, plain white vinegar can be used as a substitute—it helps stabilize the egg whites just the same.

What if my curd looks curdled during cooking?

The curd mixture often appears curdled before thickening—it’s normal. Continuous gentle heating and stirring will bring it together into a smooth, creamy texture.