Lemon Meringues Stuffed With Lemon Cream for Passover |
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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 6 |
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from Susie Fishbein's Kosher by Design this recipe looks delicious and lovely, though, I think, a lot of work. Haven't tried it yet, but it looks like a winner. Everything can be made 3-4 days beforehand, and assembled before serving. To quote the author, If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals. Ingredients:
2 egg whites |
1 pinch salt |
1/2 cup sugar, super-fine if possible |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 1/2 cups sugar |
1/3 cup potato starch |
2 cups water |
3 lemons, juice of (about 1/3 cup) |
3 egg yolks |
1 (8 ounce) container whipping cream |
2 ounces semisweet chocolate |
1 teaspoon margarine |
6 hazelnuts or 6 cashews |
Directions:
1. FOR THE MERINGUES: Allow the egg whites to stand at room temperature for 30 minutes. If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
2. Cover two baking sheets with parchment paper.
3. Preheat oven to the lowest possible temperature, 140-175 degrees.
4. Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
5. Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
6. Fold in vanilla and almond extracts.
7. Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles.
8. Place the two baking sheets in the oven for 4 hours.
9. When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.
10. When completely cool, place in an airtight covered container. Store at room temperature for up to three days.
11. FOR THE LEMON CREAM: In a medium saucepan, combine the sugar and potato starch.
12. Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.
13. In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream.
14. Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes.
15. Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
16. Cool to room temperature or refrigerate overnight or up to 2 days in advance.
17. In a large bowl, with mixer at a high speed, whip the whipping cream.
18. With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.
19. FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.
20. Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
21. Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
22. Store in an airtight container until ready for use.
23. TO ASSEMBLE: spread half the meringues with lemon cream. Top with remaining meringues.
24. Place a small dollop of whipped cream on the top of each sandwich and top with a chocolate dipped hazelnut or cashew. Serve immediately.
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