I completely and whole heartedly adore meringues. Most of all, I love the ones that crunch under the bite, but instantly melt on the tongue.
I needed a little something to start off a dinner party and created these.
Crunchy meringue cups filled with a chocolate pastry cream and dusted with shavings of dark chocolate,
and
cups filled with lemon curd.
meringue cups
makes about 4 dozen cups and can be made up to 2 days ahead if stored air tight
4 egg whites
1 cup sugar
pinch of cream of tartar
Line baking sheets with parchment and set aside
Combine egg whites, sugar, and cream of tartar in heat proof bowl of electric mixer. Set bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and whites are warm to the touch (3 minutes).
Heat oven to 200 degrees. Transfer bowl to mixer and whip. Start on low and gradually increase to high, until glossy stiff peaks form (10 – 12 minutes)
Fit a pasty bag with a small star tip and pipe cups starting with the base then come up the sides, making them about 1 inch high. Bake 20 minutes, reduce heat to 175 degrees and until dried, but still white (about 40 minutes). Transfer to wire rack to cool.
A few hours before serving use a pastry bag to fill cups.
chocolate pastry cream
3 egg yolks
1.5 ounces sugar
1 ounce flour
Whisk these together in a bowl and set aside
In small saucepan put
1.5 ounces sugar
1 cup whole milk
2 Tablespoons cocoa powder
1 Tablespoon vanilla
Place over low heat until the first bubble appears then remove from heat. Whisk 1/3 of the milk in the egg mixture, then slowly add the remaining milk and stir.
Strain mixture back into the saucepan and put back on med heat. Bring to boil and simmer for a couple of minutes, stirring constantly so it doesn’t burn on the bottom. Pour into dish to cool.
Can be made a day ahead if chilled.
Tags: dessert, lemon curd, meringue, pasty cream
