Tag Archives: meringue

Chocolate Chip Meringues

26 Tuesday Jun 2012

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It’s a happy thing when practicality and yumminess overlap in the kitchen. That’s the case with this recipe, born of the need to make a gluten-free dessert for dear friends, and helped along by the glut of egg whites in my freezer as a result of making pastry cream the week before. These homemade meringues are sweet, chewy little clouds, flavored with vanilla bean and mini-chocolate chips. They are simple, low-fat, and delicious, and that’s always a winning combo in my book.

I shaped mine with the help of an ice-cream scoop because I love the look of rows of brilliant white puffs, dotted with chocolate chips and sprinkles. However, if you’re feeling fancy, these can also be piped out of a large decorating tip into star shapes or little peaked mounds. They go beautifully with the tartness of summer berries, or served alongside coffee. They’re so easy to make, they almost qualify as an Easy-Peasy Friday recipe, and they are certainly a wonderful friend to have along for the weekend.

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Chocolate Chip Meringues
makes twenty-four 2″-wide meringues

4 large egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 c. granulated sugar
2 tsp. vanilla bean paste or real vanilla extract
2 c. semisweet mini-chocolate chips
chocolate sprinkles (optional)

Oven 200F. In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Beat until soft peaks begin to form, then gradually add the sugar. Beat several minutes more, until mixture is thick and glossy, adding the vanilla at the end. Stir in the mini-chocolate chips with a silicone spatula.

Using a an ice cream/cookie dough scoop that holds 2-1/2 tablespoons, scoop out mounds of meringue about two inches apart on to parchment-lined baking sheet. Add sprinkles to the tops as desired. Bake for two hours at 200F, until outside of cookies is firm and centers are chewy marshmallow-like consistency. Alternately, pipe meringues into 1-1/2″-wide stars or mounds and bake at 200F for 1-1/2 hours.

Cool completely on baking sheets, then transfer to airtight container and store at room temperature.

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Meyer Lemon Curd

28 Monday Nov 2011

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lemoncurd

I don’t think the name “lemon curd” does justice to this rich, buttery custard; it is the perfect blend of velvety sweetness and citrus tang. This time of year, I like to make it with Meyer lemons, a hybrid cross of lemons and oranges that results in a juicier, more flavorful fruit. Lemon curd is a true culinary multi-tasker and can be used as a filling in tarts and cookies or as a topping on ice cream, meringue, or pancakes. A dollop instantly transforms gingerbread or vanilla pound cake. And in the midst of winter, you can’t go wrong with the gift of a bright yellow jar of lemony sunshine.

Meyer Lemon Curd
Makes about 1 3/4 cups

Zest and juice of 3-4 Meyer lemons (can substitute regular lemons if Meyer unavailable),
about 1/2 c. juice and 2 Tbsp. zest
1 c. granulated sugar
1/4 tsp. fine salt
6 large egg yolks
1/2 c. cold unsalted butter (1 stick), cut into tablespoon-size pats

Whisk zest, juice, sugar, salt, and egg yolks in medium saucepan until smooth. Bring to simmer over medium heat, whisking constantly. Continue to whisk and cook 10-12 minutes more until thickened to a custard-like consistency. Strain through a fine sieve into a bowl, then whisk in butter a pat or two at a time, until all butter is melted and incorporated into the thick, glossy curd. Store in a wide-mouth pint mason jar or other airtight container; keeps in refrigerator up to two weeks.

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Since making lemon curd leaves you with a passel of unused egg whites, it only seems logical to make a pavlova, as I did last week for a dear friend’s Thanksgiving birthday. A pavlova is layers of whipped cream, custard or fruit curd, and meringue; in this case, it’s Meyer lemon curd and a vanilla-scented meringue with a crispy exterior and marshmallow-chewy interior. Consider this post a two-fer. :)

Pavlova Meringue
serves 8-10

4 egg whites
1 1/4 c. granulated sugar
2 tsp. vanilla bean paste or real vanilla extract

Preheat oven 300F. Place egg whites and sugar in bowl of electric mixer and mix on highest speed until glossy white and forming stiff peaks (about 5 minutes). It may be slightly grainy, but if you see lots of undissolved sugar, continue whisking until more incorporated. Add vanilla and whisk until thoroughly combined.

Spread the meringue on a parchment-lined baking sheet using a silicon spatula. I try for an oval, but part of pavlova’s charm is its imprecision. Bake the meringue for about 1 hour, until an even pale brown with the beginning of cracks around the edges. (It will crack a bit more while it cools — that’s okay.)

To serve, break off a wedge of completely cooled meringue and layer on a tablespoon or two of lemon curd and a generous spoonful of lightly sweetened whipped cream. (I like 1 c. heavy cream + 1 Tbsp. vanilla sugar or regular granulated sugar, whisked until it holds soft, cloudy peaks.)

Note: Meringues cook best in cooler, dry weather, so if it’s hot and humid, consider a lemon tart instead.

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