HAZELNUT MERINGUES WITH LEMON CREAM AND BLOOD ORANGE SYRUP
Steps:
- For lemon cream:
- Place 1 tablespoon lemon juice in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir butter, lemon peel and remaining lemon juice in small saucepan over low heat until butter melts. Whisk eggs, yolks and sugar in medium metal bowl to blend. Gradually whisk in butter mixture. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk constantly until mixture is thick and thermometer registers 140°F for 3 minutes, about 8 minutes total. Remove from over water. Add gelatin mixture to hot lemon curd; whisk until gelatin dissolves. Chill until curd cools to room temperature, stirring often, about 30 minutes. Beat cream in large bowl until medium peaks form. Fold whipped cream into curd. Cover; chill lemon cream until cold, at least 4 hours and up to 2 days.
- For meringues:
- Preheat oven to 275°F Line 17x11x1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends. Using electric mixer, beat whites in large bowl to soft peaks. Gradually add 1 1/4 cups sugar, beating until stiff and glossy. Fold in nuts. Spread meringue in prepared pan.
- Bake meringue until firm and dry to touch and pale golden, about 1 hour 25 minutes. Immediately cut around pan sides to loosen. Pull parchment with meringue onto work surface. Trim meringue to 14x10 1/2-inch rectangle. Run knife under meringue to loosen from parchment. Cut meringue lengthwise into three 3 1/2-inch-wide strips. Cut crosswise into twelve 3 1/2-inch squares. Cut each square on diagonal, forming total of 24 triangles. (Can be made 2 days ahead. Store in airtight container in single layers between sheets of waxed paper.)
- Place 12 meringue triangles on work surface. Top each with 1/4 cup lemon cream. Place second triangle on each, pressing slightly to adhere. Run edge of spatula around assembled meringues to smooth filling at edges. Sift powdered sugar over. Transfer each dessert to plate. Drizzle with Blood Orange Syrup.
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Daddy Elise
[email protected]I'm going to make these meringues for my kids' birthday party.
Jesus Estrada
[email protected]These meringues sound like the perfect dessert for a summer party.
Span Bonyelwa
[email protected]I'm going to try making these meringues with a different type of nut.
Usama Janjua
[email protected]I'm not sure if I can find blood oranges at my local grocery store.
Florence Su
[email protected]These meringues look delicious! I can't wait to try them.
Jordan Herrera
[email protected]I'm going to make these meringues for my next party.
lemono malousa
[email protected]I'm allergic to hazelnuts, so I can't try these meringues.
Rana Tariq
[email protected]These meringues are too expensive to make on a regular basis.
Sean Bauer
[email protected]I'm not sure what I did wrong, but my meringues turned out flat.
danielle Stewart
[email protected]These meringues are a bit time-consuming to make, but they're worth it.
Diekola Dolapo
[email protected]I would definitely recommend these meringues to others.
Emran Azimi
[email protected]These meringues are perfect for a special occasion.
Muhibali solangi
[email protected]I'm not a big fan of meringues, but these were surprisingly good.
Binyam Behayilu
[email protected]These meringues are a great way to use up egg whites.
Pey Jalil
[email protected]I had some trouble getting the meringues to hold their shape, but they still tasted great.
Jin
[email protected]These meringues are a bit too sweet for my taste, but they're still very good.
Abike Taiwo
[email protected]I love how these meringues can be made ahead of time. It makes them perfect for busy weeknights.
Sean Gallant
[email protected]These meringues are delicious! The hazelnut flavor is subtle but it really shines through. The lemon cream and blood orange syrup are the perfect complement.
Stanley Ahene
[email protected]I've made these meringues several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Yasir Bawary
[email protected]These hazelnut meringues were a hit at my last dinner party! They were so light and airy, and the lemon cream and blood orange syrup added the perfect amount of sweetness and tang.