
Yields:
1
Prep Time:
20 mins
Total Time:
5 hrs
Nestle up with these sweet treats!
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Ingredients
- 3 large egg whites, room temperature
- 1/2 tsp. fresh lemon juice
- 1/4 tsp. pure vanilla extract
- 1/2 cup superfine sugar
- 1 Tbsp. tablespoon cornstarch
- 1 tsp. grated lemon zest
Lemon Curd - Poppy seeds, for sprinkling
Directions
- Step 1Preheat oven to 200 degrees F. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.
- Step 2Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.
- Step 3Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.
- Step 4Bake 1 hour. Reduce heat to 175 degrees F and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.
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