Lemon Meringues Stuffed With Lemon Cream for Passover

READY IN: 5hrs 45mins


  • Meringues
  • 2
    egg whites
  • 1
    pinch salt
  • 12
    cup sugar, super-fine if possible
  • 12
    teaspoon vanilla extract
  • 14
    teaspoon almond extract
  • Lemon Cream
  • 1 12
    cups sugar
  • 13
  • 2
    cups water
  • 3
    lemons, juice of (about 1/3 cup)
  • 3
    egg yolks
  • 1
    (8 ounce) container whipping cream
  • Garnishes
  • 2
    ounces semisweet chocolate
  • 1
    teaspoon margarine


  • 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.