RASPBERRY MERINGUES WITH LIME CURD
“These pretty meringues can be served with either lime or lemon curd and the berries of your choice”
These pretty meringues can be served with either lime or lemon curd and the berries of your choice – blackberries, blueberries and strawberries also work well.
4 large egg whites, size 7, at room temperature
1 cup caster sugar 2 teaspoons cornflour 1 teaspoon white vinegar
1 tablespoon freeze-dried raspberry powder 200 grams mascarpone 1 punnet fresh raspberries ¾ cup caster sugar
110 grams butter, chopped into chunks
finely grated zest 2 limes (or lemons)
¾ cup freshly squeezed lime (or lemon) juice
3 large eggs, size 7, ideally free range, whisked Preheat the oven to 100°C. Grease a flat oven tray and line with baking paper.
Whisk the egg whites to soft peaks then gradually add the sugar a tablespoon at a time. Beat until thick and glossy and the sugar is really well dissolved; undissolved sugar will cause the meringue to weep.
Using a large metal spoon, fold in the cornflour, vinegar and raspberry powder. Spoon 6 big blobs of meringue onto the prepared trays, about 3cm apart. Use a teaspoon to create little peaks so that you will have an area in which to drop the mascarpone and lime curd – these don’t have to be too deep.
Bake for 50-55 minutes or until the meringues will lift off the paper easily, then turn off the heat and leave the meringues in the oven to cool.
LIME CURD: Have a 1½ cup capacity sterilised jar at the ready.
Heat the sugar, butter, zest and juice in the top of a double boiler, or in a heatproof glass bowl set over a saucepan of simmering water; make sure the bowl doesn’t touch the water.
Once the butter has melted, whisk in the eggs. Continue whisking over the heat for 8-10 minutes, until the mixture has thickened enough to coat the back of a wooden spoon. Pour into jar and seal if storing. Refrigerate and use within two weeks. (This is extra limey and quite tart.)
Place the meringues on plates, top each with a spoonful of mascarpone, lime curd, and a sprinkling of raspberries. MAKES 6