Ingredients:
-
3
egg whites at room temperature
-
1
tsp.
fresh squeezed Sunkist® lemon juice
-
¾
cup
sugar
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lemon curd cream filling
For Garnish
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Sunkist® tangerine and/or Moro Orange (blood orange segments)
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Cherries, raspberries and/or strawberry slices
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Fresh mint sprigs
Instructions: (Makes 6 servings)
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Cut a paper circle pattern 3 1/2 inches in diameter. * Line a baking sheet (18 x 12 inches) with parchment or brown paper
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Trace circle pattern 6 times on paper lining
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To make meringue, in deep medium bowl beat egg whites with electric mixer until foamy
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Add lemon juice and beat at high speed until soft peaks form
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Reduce speed to medium and gradually add sugar, 1 tablespoon at a time. Increase speed and beat until stiff peaks form and sugar is dissolved
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To make each shell, pipe meringue through a pastry tube fitted with a medium-large star tip to cover each patter
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Build up shells by piping meringue along edges of each circle. Or using the back of a spoon, form meringue into shells, building the edges up slightly
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Bake at 250ºF for 1 1/4 hours
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Turn off heat and leave meringues in oven for 1 hour longer
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Remove from oven and carefully lift from paper
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Cool completely on wire racks
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Meringues may be made several days ahead if stored in an airtight container
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To serve, pipe or spoon about 1/3 cup filling into each baked meringue
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Garnish as desired with 2 or 3 tangerine or Moro orange segments, choice of cherries or berries and mint
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*NOTE: To make heart-shaped meringue shells, cut a paper heart pattern about 4 inches high and 3 ½ inches wide
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Trace heart-shaped pattern on paper lining and proceed with recipe for making meringues