Le­mon avo­cado meringue pies

Whitsunday Times - - LIFE TASTE -



1 egg white 55g caster sugar 10 mini tart­let cases Ic­ing sugar mix­ture, to dust LE­MON AVO­CADO CREAM: 55g caster sugar Finely grated zest and juice of 1 le­mon 1 large avo­cado 1 tbs co­conut oil


To make le­mon avo­cado cream, stir sugar, zest and juice in a small saucepan over low heat un­til sugar dis­solves. Sim­mer un­til slightly thick­ened to form a syrup. Cool com­pletely. Blend avo­cado, co­conut oil and 2 ta­ble­spoons of the le­mon syrup un­til smooth. Di­vide mix­ture among tart­let cases. Us­ing an elec­tric mixer, beat egg whites un­til soft peaks form. With mo­tor op­er­at­ing, grad­u­ally add sugar, beat­ing un­til meringue is thick and glossy. Spoon or pipe meringue on to tartlets. Us­ing a blow­torch, lightly toast meringue un­til golden. Dust with sifted ic­ing sugar. TIPS: Le­mon avo­cado cream can be made up to a day ahead. If you do not have a blow­torch, sim­ply pre­heat the oven to its high­est set­ting and bake tarts for 1–2 min­utes or un­til meringue is lightly browned.

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