Have you ever wondered what to do with leftover egg whites? Meringue is my new solution for leftover egg whites. Meringue is so versatile and it goes with almost everything because it has a rather subtle flavor. The best part of it is that you only need a litte sugar to create it.
For the filling just check what you have in the fridge. It goes with fruits, vanilla cream, cream cheese, whipping cream, yoghurt, anything you can possibly imagine. Today I decided to go for meringue with lemon curd. Super sour lemon curd. I find meringue and lemon curd make the perfect couple.
So join me for this easy and delicious dessert.
Meringue filled with lemon curd
A dessert that is light and rich at the same time with meringue and lemon curd happily married
For the meringue
- 4 egg whites (Eiweiß)
- 200 grams of regular white sugar (weißer Zucker)
For the lemon curd
- 4 egg yolks (Eigelb)
- 80 grams of regular sugar (Zucker)
- zest (Zitronenschalenabrieb) from three large lemons
- juice from three large lemons (Zitronensaft)
- 80 grams of butter (Butter)
For the meringue
- Clean your bowl and your mixer thoroughly. You don’t want any grease on any of your utensils for this. You can also take a slice of lemon and rub your bowl with it or put a little bit of vinegar on a paper towel and wipe everything off. Don’t worry, the smell vanishes quickly.
- Seperate the eggs, making sure no egg yolk accidently mixes with the egg whites. Remember, no grease for the egg whites.
- Beat the egg whites on medium high speed, add a pinch of salt und beat until soft peaks form when you take out the mixer. This takes about 2-3 minutes.
- Now slowly add the sugar while you continue mixing. Don’t rush anything.
- Continue beating the egg white. Change to high speed. Slowly the meringue should start looking glossy and should become more stiff. Continue beating until very stiff. This should take about 7 minutes. There are several tests to know when you are done. Either you can turn the bowl upside down and the meringue does not get out and you can also take some meringue between your fingers and check whether you feel any sugar crumbs. If you don’t, the meringue is ready for use, the sugar dissolved.
- Prepare a baking sheet with parchment paper (Backpapier) to pipe the circles on.
- Put meringue into a piping bag (you can also use a small plastic bag and cut off one corner) and now start the circles directly on the baking sheet on the parchment paper. Start from the center moving outwards. You should be able to make 8-10 circles on one baking sheet.
- Bake meringue at 90 degrees Celsius for 90 minutes. The circles should easily come off the parchment paper. If they don’t, dry them longer. I have even left them in the warm oven over night and “baked” them the next day.
- Meringue can be kept in an airtight container for weeks. No need to refrigerate.
For the lemon curd
- Place all ingedrients except for the butter in a medium-sized pot. Make sure you check beforehand that the pot fits, without touching the bottom, into a large pot as you will have to thicken the curd in a double-boiler.
- Pour water about 4-5cm high into the large pot and bring to boil. Then reduce temperature so that water simmers. Make sure the water is not too hot, but really only simmers.
- Now place the pot with the egg mix on top and whisk. Whisk all the time. It takes about 10 minutes for the curd to start thickening, so don’t increase the temperature too early as otherwise the egg yolks will curdle (gerinnen). If it doesn’t thicken after ten minutes, increase the temperature gently.
- Once you have the consistency of a thick sauce, take the pot out (still stirring) and slowly add the butter. I usually cut the butter into 4-6 pieces and add one piece at the time.
- Transfer to a jar and let cool off with lid.
- Lemon curd can be kept in the fridge for about 10 days. It also freezes beautifully. If frozen, let it thaw in the fridge over night.
- Assemble meringue like a sandwich with two meringue parts and lemon curd serving as the cream to hold them together. Enjoy!