Meringue Nests with Lime Curd
Meringue Nests with Lime Curd
- Preparation time 150 mins
- Download as PDF
- Publication
- Categories
Ingredients
- 3 egg whites
- Pinch of salt
- 225g castor sugar
Lime curd:
- 6 egg yolks
- 100g sugar
- Juice & finely grated zest of 3 limes
- 150g butter, cut into cubes
- 4 passionfruit, pulp removed
- Double-thick cream, to serve
Method
- Preheat the oven to 100˚C.
- Beat the egg whites with the salt until they hold soft peaks. Continue beating and add half the sugar, adding 1 tbsp at a time, until the mixture holds stiff peaks. Add the remaining sugar all at once and beat for a few minutes only. Line a baking tray with baking paper.
- Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre. Bake on the lower oven shelves for 2 hours. Allow the meringues to cool, and store in an airtight container. Meringues can be made up to 5 days prior to serving.
Lime curd:
- Beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and zest. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens.
- Remove from the heat and stir in the butter. Pour into a large bowl and allow to cool.
- Fill the centre cavity of the meringue nests with lime curd and place onto individual serving plates.
- Drizzle with passionfruit pulp and serve with a dollop of pure cream.
Nutritional Information
- Serving size 143g
- Energy 1970kJ 471kcal
- Protein 5.2g
- Total fat 24.3g
- Saturated fat 10.3g
- Carbs (total) 55.4g
- Carbs (sugar) 55.4g
- Sodium 181mg
- Fibre 2.5g
All nutrition values are per serve.