Meringue Eggs
Servings: 12 eggs
These super simple and delicious meringue eggs will the make an egg-celent addition to your Easter spread!
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Ingredients
Meringue
- 4 egg whites 120g
- 1 cup granulated sugar 200g
- 2 tsp cornstarch
- 1/2 tsp lemon juice
Lemon Curd
- 4 egg yolks 80g
- 1/2 cup granulated sugar 100g
- 1/4 cup strained lemon juice 60g
- 2 tbsp unsalted butter
Assembly
- Meringue eggs
- Lemon curd
- 1/2 cup heavy cream (whipped with the zest of 1/2 a lemon)
Instructions
Meringue
- Prepare a baking pan by lining it with a piece of parchment paper. Preheat oven to 300F.
- Place the egg whites bowl of a stand or hand-held mixer fitted with the whisk attachment. Beat the meringue until it reaches soft, rolling peaks (more like hills)! Slowly stream the sugar and turn the mixer up until you reach stiff peaks. Beat in the cornstarch and lemon juice for a couple of seconds.
- Pipe or spoon meringue into 12 small ovals. If piping, use a large round tip. Use the back of a spoon to make an indentation into the bottom 1/3 of each oval. Place the meringues into the oven and turn the heat down to 275F. Bake for 1- ½ hours.
Lemon Curd
- Place a saucepot, ½ filled with water, on the heat and bring to a simmer.
- In a medium-sized bowl that is about 30% larger than your pot of water,, whisk together the eggs, sugar and lemon juice Set the bowl above the pot and reduce heat to low. Stir the mixture over heat until a thick custard forms (this may take about 10 minutes).
- Remove from heat and stir in the butter until smooth. Cool to set.
Assembly
- Once the meringues have cooled, spoon the whipped cream evenly between the indents in the eggs. Spoon or pipe the curd over the whipped cream.
