Mini Meringues with Lemon Curd and Berries Recipe
Delightfully light and crisp Mini Meringues paired with a vibrant homemade Ginger-y Citrus Lemon Curd, topped with fresh berries and mint for a refreshing and elegant dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 mini meringues 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Ginger-y Citrus Curd:
- 3/4 cup citrus juice (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 (combination of blackberries and blueberries)
- 12 to 14 sprigs of mint
- 1 tablespoon powdered sugar
Instructions
- Prepare the Meringue: Begin by preheating your oven to a low temperature, around 225°F (110°C). In a clean, dry bowl, beat the four large egg whites with a pinch of kosher salt until soft peaks form. Gradually add the sugar while continuing to beat until you achieve stiff, glossy peaks. Gently fold in the cornstarch, vinegar, and vanilla extract to stabilize the meringue.
- Pipe and Bake Meringues: Line a baking sheet with parchment paper. Transfer the meringue mixture into a piping bag fitted with a round tip. Pipe small, bite-sized dollops onto the baking sheet, spacing them slightly apart. Place the tray in the oven and bake for about 1.5 to 2 hours until the meringues are dry and crisp to the touch. Turn off the oven and allow the meringues to cool completely inside to avoid cracking.
- Make the Ginger-y Citrus Curd: In a medium saucepan, combine the citrus juice, sugar, butter, finely grated ginger, salt, egg yolks, and whole eggs. Whisk continuously over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and strain through a fine sieve to remove ginger bits for a smooth curd. Let the curd cool to room temperature, stirring occasionally to prevent a skin from forming.
- Assemble the Dessert: Once the meringues and curd are cooled, spoon or pipe a small amount of the ginger-y citrus curd onto each meringue. Top with fresh blackberries and blueberries. Garnish with mint sprigs and lightly dust with powdered sugar for a touch of sweetness and elegant presentation.
Notes
- Ensure the egg whites are at room temperature for better volume when whipping.
- Be cautious not to overbake meringues to maintain their crisp exterior without browning.
- The lemon curd can be made a day in advance and stored refrigerated.
- Use fresh, high-quality citrus juices for the best flavor in the curd.
- For a dairy-free version, substitute butter with a plant-based alternative.
Keywords: mini meringues, lemon curd, ginger citrus curd, dessert, meringue recipe, citrus dessert, summer dessert, berry topping