HAZELNUT MERINGUES WITH LEMON CREAM AND BLOOD ORANGE SYRUP
Steps:
- For lemon cream:
- Place 1 tablespoon lemon juice in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir butter, lemon peel and remaining lemon juice in small saucepan over low heat until butter melts. Whisk eggs, yolks and sugar in medium metal bowl to blend. Gradually whisk in butter mixture. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk constantly until mixture is thick and thermometer registers 140°F for 3 minutes, about 8 minutes total. Remove from over water. Add gelatin mixture to hot lemon curd; whisk until gelatin dissolves. Chill until curd cools to room temperature, stirring often, about 30 minutes. Beat cream in large bowl until medium peaks form. Fold whipped cream into curd. Cover; chill lemon cream until cold, at least 4 hours and up to 2 days.
- For meringues:
- Preheat oven to 275°F Line 17x11x1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 1/4 cups sugar, beating until stiff and glossy. Fold in nuts. Spread meringue in prepared pan.
- Bake meringue until firm and dry to touch and pale golden, about 1 hour 25 minutes. Immediately cut around pan sides to loosen. Pull parchment with meringue onto work surface. Trim meringue to 14x10 1/2-inch rectangle. Run knife under meringue to loosen from parchment. Cut meringue lengthwise into three 3 1/2-inch-wide strips. Cut crosswise into twelve 3 1/2-inch squares. Cut each square on diagonal, forming total of 24 triangles. (Can be made 2 days ahead. Store in airtight container in single layers between sheets of waxed paper.)
- Place 12 meringue triangles on work surface. Top each with 1/4 cup lemon cream. Place second triangle on each, pressing slightly to adhere. Run edge of spatula around assembled meringues to smooth filling at edges. Sift powdered sugar over. Transfer each dessert to plate. Drizzle with Blood Orange Syrup.
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[email protected]I found this recipe to be a bit too complicated. I think I'll try a simpler meringue recipe next time.
Saad Rizvi
[email protected]These meringues are way too sweet for my taste. I think I'll try making them with less sugar next time.
emilka Emily Piekos
[email protected]I'm not sure what I did wrong, but my meringues turned out flat and chewy. I'm going to try again soon and hopefully I'll have better luck.
queen mwende
[email protected]These meringues are a work of art. They're so beautiful and delicate, and they taste even better than they look.
Bappy Banerjee
[email protected]I've never been a fan of meringues, but these ones are amazing. They're not too sweet and the lemon cream and blood orange syrup really make them special.
Shem yessar
[email protected]These meringues are the perfect dessert for any occasion. They're light, airy, and absolutely delicious.
Ffhh Tfffhi
[email protected]I made these meringues for my daughter's birthday party and they were a huge hit. The kids loved the colorful sprinkles.
Masterek
[email protected]These meringues are so easy to make and they always turn out perfectly. I love that I can make them ahead of time and they still taste fresh.
Bill M
[email protected]I've tried many meringue recipes, but this one is by far the best. The meringues are perfectly crispy on the outside and chewy on the inside.
Basant Sunar
[email protected]These meringues are the perfect combination of sweet and tart. The lemon cream and blood orange syrup really make them special.
Nahida Shali
[email protected]I made these meringues for a special occasion and they were a showstopper. Everyone loved them.
Syed Nabil
[email protected]These meringues are so beautiful and impressive. I can't wait to serve them to my guests.
Misha Vanique
[email protected]The hazelnut flavor in these meringues is divine. I love how the lemon cream and blood orange syrup balance out the sweetness.
Muhammad Johannes
[email protected]I've never made meringues before, but this recipe was easy to follow and the results were amazing. I'll definitely be making these again.
Nil Kumar
[email protected]These meringues were a hit at my dinner party. They were so light and airy, and the lemon cream and blood orange syrup were the perfect complements.