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Mini Meringues with Lemon Curd

Mini Meringues with Lemon Curd: A Sweet Bite of Sunshine

Mini Meringues with Lemon Curd are delightful gluten-free treats with a crisp exterior, chewy center, and tangy lemon curd topping.
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Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 30 minutes
Total Time 3 hours
Servings: 12 mini meringues
Course: Desserts
Cuisine: American
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringues
  • 4 large Egg Whites at room temperature
  • 1/4 teaspoon Kosher Salt
  • 1 tablespoon Cornstarch
  • 1 cup Granulated Sugar
  • 1 teaspoon White Wine or Red Wine Vinegar
  • 1 teaspoon Pure Vanilla Extract
For the Lemon Curd
  • 1/2 cup Fresh Lemon Juice can substitute with lime juice
  • 1/4 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 3 large Egg Yolks
  • 2 large Large Eggs
  • 1 pinch Salt
For the Topping
  • 1 cup Fresh Berries raspberries, strawberries, or blueberries
  • 2 sprigs Mint for garnish
  • 1 tablespoon Powdered Sugar for dusting

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • piping bag
  • spatula
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 200°F (93°C) and line baking sheets with parchment paper.
  2. In a clean bowl, whip the egg whites and salt on medium speed until frothy, about 2 minutes.
  3. Gradually add sugar, increase speed to high, and whip until stiff peaks form, around 5-7 minutes.
  4. Gently fold in cornstarch, vinegar, and vanilla extract without deflating the meringue.
  5. Spoon meringue into a piping bag and pipe small circles on baking sheets, creating cavities.
  6. Bake the meringues for 2 hours until dry and crisp.
  7. Turn off the oven and let meringues cool completely inside for about 30 minutes.
  8. For the lemon curd, heat lemon juice, sugar, and salt in a saucepan then whisk in egg yolks and eggs.
  9. Cook while stirring until the curd thickens to about 166°F (75°C), around 8-10 minutes.
  10. Strain the curd through a sieve, mix in butter, and cover before refrigerating until cool.
  11. Dollop lemon curd into the center of each cooled meringue.
  12. Top with fresh berries and mint, dust with powdered sugar if desired.

Nutrition

Serving: 1mini meringueCalories: 60kcalCarbohydrates: 12gProtein: 1gFat: 1gCholesterol: 5mgSodium: 30mgPotassium: 20mgSugar: 10gVitamin C: 5mgCalcium: 1mgIron: 1mg

Notes

Store meringues at room temperature in an airtight container for up to 3 days.

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