I have a new obsession with making all things meringue. It started with my first try at making macarons. Then it was a giant chocolate pavlova. A few weeks later I thought I would take the idea of a giant pavlova and turn it into personal meringues. I wanted it to be different than your usual pavlova though, which consists of whip cream and fruit. So instead of the cream I used lemon curd. I was worried it would be a little dry without the whipping cream but I was wrong and it turned out great! I made my own homemade lemon curd because it isn't actually that difficult to do! I have bought it in the past because I was too afraid to try making it myself but I won't be doing that again! I topped the meringues off with some local raspberries to really finish it off and it they were great. I brought them to one of our last dinners in Ucluelet with friends and Dave's parents and everyone enjoyed them, even as leftovers the next day.
Since I have moved to Victoria and haven't had the chance to unpack yet, my baking has been on the back burner. I have some great recipes planned for the fall though and my list keeps expanding. I made a smoothie bowl the other week that I will definitely share because it was so easy, healthy and delicious, a little change from all the sweets I've been sharing. It's also been very hot so I haven't been wanting to bake as much as usual. This weekend we are heading to a bbq with all the Irish in Victoria and I promised a friend of mine I would make my 'famous' blondies. Next weekend we are headed to Vancouver to see Joe Rogan and visit Dave's brother's family and I'm going to make a birthday surprise for my sister-in-law. I will definitely be including it on the blog, so stay tuned! For now though, try making these delicious meringues, which were super easy to make!
Recipe for Meringues:
- 4 egg whites
- pinch of salt
- 1 1/4 cup sugar
- 1 tsp balsamic vinegar
- 1/4 tsp vanilla
Recipe for Lemon Curd:
- 3 egg yolks
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter (cubed)
- 1 tbsp lemon zest
Directions for Meringue:
- Preheat oven to 200 degrees. Line two baking sheets with parchment paper.
- In your stand up mixer beat egg whites and salt. When the egg whites are foamy, slowly add in your sugar. Beat for 2-3 minutes until your meringue forms satiny peaks.
- Add the vinegar and vanilla and beat one more time until all combined.
- On the baking sheet spoon out mixture to form circles. Use the back of your spoon to create a sort of cavity in the centre of your meringue. I got 12 meringues but depending on how large or small you go, you may get more or less.
- Bake for 2 hours or until meringues are dry and crisp. Turn off heat and allow meringues to come to room temperature in the oven with door slightly opened.
Directions for Lemon Curd:
- In a small saucepan over medium heat whisk together egg yolks, sugar and lemon juice until blended.
- Chop up butter into cubes and add to saucepan with lemon zest.
- Continue whisking until mixture becomes thick and can coat the back of a spoon, about 10 minutes.
- Transfer to a small bowl and let cool before placing in fridge.
Directions for Assembly:
- Remove lemon curd from fridge. If it is too thick you can warm it up for a bit to soften.
- Top meringues with a dollop or two of lemon curd.
- Add raspberries to the top.
- Top with icing sugar.
- If you want to try a mix of summer berries that works too! Or switch out lemon curd for whipping cream if you prefer.