Recipe by Sarah Chana
from Susie Fishbein's "Kosher by Design" this recipe looks delicious and lovely, though, I think, a lot of work. Haven't tried it yet, but it looks like a winner. Everything can be made 3-4 days beforehand, and assembled before serving. To quote the author, "If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals."
- 2 egg whites
- 1 pinch salt
- 1⁄2 cup sugar, super-fine if possible
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 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
- 2 ounces semisweet chocolate
- 1 teaspoon margarine
- 6 hazelnuts or 6 cashews
Directions See How It's Made
- FOR THE MERINGUES: Allow the egg whites to stand at room temperature for 30 minutes. 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.
- Cover two baking sheets with parchment paper.
- Preheat oven to the lowest possible temperature, 140-175 degrees.
- Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
- Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
- Fold in vanilla and almond extracts.
- Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles.
- Place the two baking sheets in the oven for 4 hours.
- When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.
- When completely cool, place in an airtight covered container. Store at room temperature for up to three days.
- FOR THE LEMON CREAM: In a medium saucepan, combine the sugar and potato starch.
- Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.
- In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream.
- Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes.
- Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
- Cool to room temperature or refrigerate overnight or up to 2 days in advance.
- In a large bowl, with mixer at a high speed, whip the whipping cream.
- With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.
- FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.
- Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
- Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
- Store in an airtight container until ready for use.
- TO ASSEMBLE: spread half the meringues with lemon cream. Top with remaining meringues.
- Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew. Serve immediately.