Meringues with Citrus Curd

Why Make This Recipe

Meringues with Citrus Curd are a delightful treat. They combine the light and airy texture of meringues with the rich, tangy flavor of citrus curd. This dessert is perfect for any occasion, whether it’s a family gathering, a dinner party, or just a sweet snack at home. The combination of sweet and tart flavors will make your taste buds dance with joy!

How to Make Meringues with Citrus Curd

Ingredients

For the Meringues:

• 4 large egg whites
• Pinch of 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

For the Gingery Citrus Curd:

• 3/4 cup citrus juice (I used a combination of oranges and Meyer lemons)
• 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)

For Assembly:

• 1/2 pint of berries (I used a combination of blackberries and blueberries)
• 12 to 14 sprigs of mint
• 1 tablespoon powdered sugar

Directions

To Make the Meringues:

1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
2. In a bowl, beat the egg whites with the kosher salt until soft peaks form.
3. Gradually add the sugar while continuing to beat until stiff peaks form.
4. Gently fold in the cornstarch, vinegar, and vanilla extract.
5. Spoon or pipe the meringue mixture onto the prepared baking sheet.
6. Bake for about 1.5 hours or until the meringues are dry and crisp. Turn off the oven and let them cool completely in the oven.

To Make the Gingery Citrus Curd:

1. In a saucepan, combine the citrus juice, butter, sugar, egg yolks, eggs, and salt.
2. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
3. Remove from heat and stir in the grated ginger. Let it cool.

To Assemble the Meringues:

1. Take one meringue and spread a layer of citrus curd on top.
2. Add some berries on the curd and top it with another meringue.
3. Dust with powdered sugar and garnish with mint sprigs.

How to Serve Meringues with Citrus Curd

Serve these delightful meringues on a beautiful dessert platter. They look stunning and taste great. Pair them with a cup of tea or coffee for a perfect afternoon treat.

How to Store Meringues with Citrus Curd

Meringues should be stored in an airtight container at room temperature. The citrus curd can be refrigerated in a sealed jar for up to a week. It’s best to assemble the meringues right before serving to keep them crisp.

Tips to Make Meringues with Citrus Curd

• Make sure your mixing bowl is clean and dry before whipping egg whites. Any grease can prevent the egg whites from reaching stiff peaks.
• Use room temperature eggs for better volume.
• If you want a stronger ginger flavor, add more grated ginger to the curd.

Variation

You can change the citrus juice to any citrus fruit you like, such as lemons, limes, or grapefruits. Feel free to experiment with different berries too!

FAQs

Can I make meringues ahead of time?

Yes, you can make meringues a day in advance and keep them in an airtight container.

What if my meringues are not crispy?

They may need more time in the oven. Make sure to bake them until they are dry and crisp.

Can I freeze the citrus curd?

Yes, you can freeze citrus curd for up to three months. Make sure to store it in a freezer-safe container.

Meringues with Citrus Curd

These delightful meringues combine the light texture of meringues with the rich, tangy flavor of citrus curd, making a perfect dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Meringues

• 4 large large egg whites Make sure the mixing bowl is clean and dry.
• 1 pinch kosher salt
• 2 teaspoons cornstarch
• 1.25 cups white granulated sugar
• 1 teaspoon white wine or red wine vinegar
• 0.25 teaspoon pure vanilla extract

For the Gingery Citrus Curd

• 0.75 cups citrus juice (combination of oranges and Meyer lemons)
• 4 tablespoons unsalted butter (at room temperature)
• 0.5 cups white granulated sugar
• 2 large egg yolks
• 2 large eggs
• 0.25 teaspoon salt
• 1 inch knob ginger (finely grated)

For Assembly

• 0.5 pint berries (combination of blackberries and blueberries)
• 12 to 14 sprigs mint
• 1 tablespoon powdered sugar

Method

 

To Make the Meringues

1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
2. In a bowl, beat the egg whites with the kosher salt until soft peaks form.
3. Gradually add the sugar while continuing to beat until stiff peaks form.
4. Gently fold in the cornstarch, vinegar, and vanilla extract.
5. Spoon or pipe the meringue mixture onto the prepared baking sheet.
6. Bake for about 1.5 hours or until the meringues are dry and crisp. Turn off the oven and let them cool completely in the oven.

To Make the Gingery Citrus Curd

1. In a saucepan, combine the citrus juice, butter, sugar, egg yolks, eggs, and salt.
2. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
3. Remove from heat and stir in the grated ginger. Let it cool.

To Assemble the Meringues

1. Take one meringue and spread a layer of citrus curd on top.
2. Add some berries on the curd and top it with another meringue.
3. Dust with powdered sugar and garnish with mint sprigs.

Notes

Meringues should be stored in an airtight container at room temperature. The citrus curd can be refrigerated in a sealed jar for up to a week. Assemble meringues right before serving to keep them crisp. For a stronger ginger flavor, add more grated ginger to the curd.