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Mini Meringues with Lemon Curd

Crispy on the outside, light and airy on the inside, these mini meringues are filled with a burst of zesty lemon curd, making them a perfect treat for any occasion.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Meringue Ingredients
  • 3 large large egg whites Ensure they are at room temperature for optimum fluffiness.
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar Add gradually for best results.
  • 1 teaspoon vanilla extract
Filling
  • 1/2 cup lemon curd For filling the cooled meringues.

Method
 

Preparation
  1. Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until fluffy.
  3. Sprinkle in the cream of tartar and continue mixing until stiff peaks form.
  4. Slowly add the granulated sugar, about a tablespoon at a time, while mixing on high speed until the mixture is glossy and firm.
  5. Gently fold in the vanilla extract.
  6. Using a piping bag or a spoon, dollop or pipe small mounds of meringue onto the prepared baking sheets, leaving space for expansion.
Baking
  1. Bake in the preheated oven for 60 to 90 minutes, or until the meringues are crisp and can easily lift off the parchment.
  2. Allow the meringues to cool in the oven with the door ajar for about an hour to continue drying out.
Filling
  1. Once cooled, spoon the lemon curd into the center of the meringue shells.

Notes

Ensure all kitchen utensils and tools are free from grease to allow egg whites to whip properly. Consider using aged egg whites for best results. For a twist, incorporate flavors like almond extract or coconut into the meringue.