| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 10 | Servings | |
INGREDIENTS
| 3 | Egg whites | |
| 1/8 | t | Salt |
| 1/2 | c | Sugar |
| 1/2 | t | Vanilla extract |
| 2/3 | c | Sugar |
| 2 1/2 | t | Cornstarch |
| 1/2 | t | Grated lemon rind |
| 3/4 | c | Water |
| 1/3 | c | Fresh lemon juice |
| 1 | Egg yolk | |
| 1 1/4 | c | Raspberries |
| 1 1/4 | c | Blueberries |
INSTRUCTIONS
Cover a baking sheet with parchment paper; secure with masking tape, and set aside. Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vanilla, and beat until blended. Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and 1 inch high. Bake at 200 degrees for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper. Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Pour lemon custard into a bowl; place plastic wrap on surface, and chill. Yield: 10 servings. Per serving: 123 Calories; 1g Fat (5% calories from fat); 2g Protein; 29g Carbohydrate; 21mg Cholesterol; 46mg Sodium Serving Ideas : Garnish with currants and edible flowers, if desired. NOTES : Wait until the last minute to float the tiny meringues in the lemon mixture. You can store baked meringues in an airtight container for up to 2 days. To serve, spoon 2 tablespoons lemon custard onto each of 10 dessert plates, and top each with 6 meringues. Arrange 2 tablespoons raspberries and 2 tablespoons blueberries on each plate. Recipe by: Cooking Light, April 1995, page 64 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 18mg
Sodium: 47.8mg
Potassium: 64.9mg
Carbohydrates: 29.1g
Fiber: 1.5g
Sugar: 26.1g
Protein: 1.7g