Description
Delight in these crisp homemade meringues paired with a zingy gingery citrus curd, topped with fresh berries and mint for an elegant, refreshing dessert. Perfect for making ahead and assembling just before serving.
Ingredients
Scale
Meringues
- 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
Gingery Citrus Curd
- 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
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 1 inch knob ginger, finely grated
Garnish
- 1/2 pint mixed berries (blackberries and blueberries)
- 12 to 14 sprigs of fresh mint
- 1 tablespoon powdered sugar
Instructions
- Prepare Oven and Baking Sheets: Preheat oven to 200°F (93°C). Line two baking sheets with parchment paper and set aside to ensure easy removal of the meringues after baking.
- Make the Meringue Base: In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites, a pinch of kosher salt, and cornstarch. Beat on medium speed until foamy. Gradually add sugar while continuing to beat, increasing speed to high. Beat for 2-3 more minutes until stiff peaks form. Add vinegar and vanilla extract, and briefly beat to incorporate.
- Shape Meringues: Using a spoon, dollop large spoonfuls of meringue onto the prepared baking sheets. Use the back of the spoon to create shallow cavities in the center of each mound for filling later. Aim for 12 meringues in total, adjusting size as desired.
- Bake Meringues: Bake in the preheated oven for 2 hours, or until meringues are completely dry and crisp on the outside. Turn off oven and allow meringues to cool inside to room temperature for best texture.
- Reduce Citrus Juice: In a small saucepan over medium heat, gently simmer the citrus juice until it reduces by half and measures approximately 1/3 cup. This should take about 3-5 minutes. Remove and allow to cool slightly.
- Make Citrus Curd Mixture: In a stainless steel bowl, beat softened butter and sugar with a mixer until light and fluffy, about 2 minutes. Add egg yolks and continue beating, then add whole eggs and blend thoroughly. Stir in salt, then gradually add the reduced citrus juice and finely grated ginger in batches. The mixture may appear curdled at this stage, which is normal.
- Cook Curd Using Double Boiler: Clean the small saucepan and fill it with a few inches of water. Bring water to a simmer. Place the stainless steel bowl with the curd mixture on top, creating a double boiler. Stir constantly and gently cook the curd for about 10 minutes until it thickens enough to coat a spoon and reaches 166°F (74°C) on a thermometer. Remove from heat.
- Strain Curd: Pass the curd through a fine sieve into a chilled bowl multiple times to achieve a smooth, silky texture. Transfer to an airtight container and refrigerate for up to one week.
- Assemble Dessert: Just before serving, spoon generous amounts of the citrus curd into the cavities of the meringues. Top with fresh berries and mint sprigs. Lightly dust with powdered sugar for a beautiful finish.
- Serve: Present immediately to maintain meringue crispness and enjoy the contrast of textures and bright flavors.
Notes
- Meringues and citrus curd can be made a day in advance to save time on serving day.
- Use a stand mixer for best volume and stability in the meringue, but a hand mixer also works.
- Be careful not to cook the curd mixture too quickly to avoid curdling; slow, constant stirring is key.
- Straining the curd is recommended for the smoothest texture.
- Store meringues in an airtight container to keep them crisp if not serving immediately.
- Vinegar stabilizes the meringue to help maintain structure during baking.
- Adjust sweetness and acidity of the citrus curd by varying the citrus juices used.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: meringues, citrus curd, gingery curd, lemon curd, orange curd, baked meringue dessert, berry garnish, mint garnish
