Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Meringues Recipe
    Lost? Site Map

    Lemon Meringues

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    45 mins

    4 hrs

    Manami's Note:

    This recipe comes from the phenomenal bestselling cookbook, "Kosher By Design", Artscroll Publications. This is a fabulous Passover dessert! All three parts of the recipe can be made up to 3 days in advance. I didn't allow for cooling time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    MERINGUES

    • 2 egg whites
    • 1 pinch salt
    • 1/2 cup sugar, super-fine if possible
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon almond extract

    LEMON CREAM

    • 1 1/2 cups sugar
    • 1/3 cup potato starch
    • 2 cups water
    • 3 lemons, juice of (about 1/3 cup)
    • 3 egg yolks
    • 1 (8 ounce) container whipping cream

    GARNISHES

    Directions:

    1. 1
      MERINGUES:.
    2. 2
      Allow the egg whites to stand at room temperature for 30 minutes.
    3. 3
      If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
    4. 4
      Cover two baking sheets with parchment paper.
    5. 5
      Preheat oven to the lowest possible temperature, 140ºF-175ºF.
    6. 6
      Place the egg whites in the bowl of a mixer.
    7. 7
      With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
    8. 8
      Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
    9. 9
      Fold in vanilla and almond extracts.
    10. 10
      Evenly spread the meringues into 12 circles.
    11. 11
      Flatten slightly so they have a diameter of about 3"to4" circles.
    12. 12
      Place the two baking sheets in the oven for 4 hours.
    13. 13
      When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.
    14. 14
      You want them completely dried out but not browned.
    15. 15
      Transfer to a wire rack to cool.
    16. 16
      When completely cool, place in an airtight covered container.
    17. 17
      Store at room temperature for up to three days.
    18. 18
      LEMON CREAM:.
    19. 19
      In a medium saucepan, combine the sugar and potato starch.
    20. 20
      Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat.
    21. 21
      Boil for 1 minute.
    22. 22
      Remove from heat.
    23. 23
      Stir in lemon juice.
    24. 24
      In a small bowl, stir the egg yolks with a fork.
    25. 25
      Add a spoonful of the lemon cream to the eggs.
    26. 26
      Slowly stir the egg mixture into the lemon cream.
    27. 27
      Continue to cook for 1 minute.
    28. 28
      Remove from heat.
    29. 29
      Cool for 15 minutes.
    30. 30
      Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
    31. 31
      Cool to room temperature or refrigerate overnight or up to 2 days in advance.
    32. 32
      In a large bowl, with mixer at a high speed, whip the whipping cream.
    33. 33
      With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream.
    34. 34
      Reserve rest of whipped cream for dollop on top.
    35. 35
      GARNISHES:.
    36. 36
      Over a double boiler or in a microwave, melt the chocolate with the margarine.
    37. 37
      Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
    38. 38
      Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
    39. 39
      Store in an airtight container until ready for use.
    40. 40
      HOW TO ASSEMBLE:.
    41. 41
      Spread half the meringues with lemon cream.
    42. 42
      Top with remaining meringues.
    43. 43
      Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew.
    44. 44
      Serve immediately.

    Browse Our Top Lemon Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Lemon Meringues

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 511.7
     
    Calories from Fat 195
    38%
    Total Fat 21.7 g
    33%
    Saturated Fat 12.6 g
    63%
    Cholesterol 146.1 mg
    48%
    Sodium 78.5 mg
    3%
    Total Carbohydrate 80.3 g
    26%
    Dietary Fiber 2.2 g
    8%
    Sugars 67.8 g
    271%
    Protein 5.1 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites