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Limoncello meringues
Limoncello meringues
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Lemon curd spiked with alcohol transforms basic mini meringues into a showstopping treat for hosts.
Ingredients:
  • 215g (1 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 100ml fresh lemon juice
  • 90g unsalted butter, chopped
  • 60ml (1/4 cup) Limoncello liqueur
  • Roasted coconut chips, to decorate
  • Lemon zest, to decorate
Instructions:
  • Preheat the oven to 150C/130C fan forced and line 2 baking trays with baking paper. In the small bowl of an electric mixer, whisk the egg whites until soft peaks form. Slowly add 100g (1/2 cup) sugar, beating continuously until the sugar dissolves and the mixture turns thick and glossy.
  • Transfer the fluffy meringue into a piping bag equipped with a 0.5cm small star nozzle. Create small meringue nests, each about 3.5cm in diameter and 3 layers high, on lined trays, leaving some space for expansion. Bake for 20 minutes or until lightly golden and crunchy. Turn off the oven and let them sit for an extra 10-15 minutes. Allow the meringues to cool on the trays.
  • To make the lemon curd, whisk together the whole egg, yolks, and sugar in a heatproof bowl. Set the bowl over a pan of simmering water without letting it touch the water. Stir for 2 minutes until the sugar nearly dissolves. Slowly mix in the lemon rind and juice while stirring continuously. Add the butter and keep stirring until melted. Cook the mixture for an additional 5-10 minutes.
  • Pour in the liqueur and gently stir for 5-10 minutes until the mixture thickens and lightly coats the back of the spoon. If the egg mixture is getting too warm, briefly remove the bowl from heat, then continue. To test doneness, swipe your finger down the center of the spoon. It should leave a distinct mark. Take the bowl off the heat, cover the surface with plastic wrap, and let it cool completely.
  • Spoon the zesty lemon curd into each fluffy meringue, then sprinkle with crunchy coconut chips and fragrant lemon zest.

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