Crisp Meringues with Citrus Curd (Printer-friendly)

Crisp meringue shells filled with tangy lemon-orange curd, garnished with fresh berries and mint.

# What You'll Need:

→ For the Meringues

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ For the Citrus Curd

06 - 3 large egg yolks
07 - 2/3 cup granulated sugar
08 - 1/4 cup fresh lemon juice
09 - 2 tablespoons fresh orange juice
10 - 1 tablespoon finely grated lemon zest
11 - 1 tablespoon finely grated orange zest
12 - 4 tablespoons unsalted butter, cubed

→ For Serving

13 - Fresh berries
14 - Edible flowers
15 - Mint leaves

# Directions:

01 - Preheat the oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium speed until foamy. Add the cream of tartar.
03 - Gradually add the superfine sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in the vanilla.
04 - Spoon or pipe eight mounds of meringue onto the prepared baking sheets, creating a slight well in the center of each.
05 - Bake for 1 hour 15 minutes, then turn off the oven and let the meringues cool completely inside the oven for about 30 minutes.
06 - Meanwhile, make the citrus curd: In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, orange juice, and both zests.
07 - Place the bowl over a saucepan of simmering water to create a double boiler. Cook, stirring constantly, until thickened for about 8 to 10 minutes.
08 - Remove from heat and whisk in the butter until smooth and glossy. Let the curd cool to room temperature.
09 - Once the meringues are cool, carefully remove from parchment. Spoon the citrus curd into the centers.
10 - Garnish with fresh berries, edible flowers, or mint if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crisp meringue and silky curd is absolutely worth the effort
  • They look impressive but are actually quite straightforward to make
  • You can make the components ahead and assemble when you're ready
02 -
  • Even a tiny amount of yolk or grease will prevent egg whites from whipping properly, so use immaculate equipment
  • The meringues are done when they lift easily off the parchment and sound hollow when tapped on the bottom
  • Curds can seem too thin when hot but will thicken beautifully as they cool
03 -
  • Use room temperature eggs for both components—they incorporate air much more easily
  • If you don't have superfine sugar, pulse regular sugar in a food processor until fine

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