“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

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