MAKRUT LIME MERINGUE CAKES WITH LIME-SCENTED PAPAYA
Meringue has long been a byproduct of other desserts, an economical way to use up leftover egg whites. This recipe comes from Pichet Ong, the former pastry chef at Spice Market. Mr. Ong whipped egg whites with a small amount of confectioners' sugar and powdered makrut lime leaves (made by drying them in the microwave, then mashing them through a sieve). He opted for small, loose piles of meringue and used a spoon to form a well at the center, as you would for mashed potatoes, and baked them using the same method as the torte. Into the well he spooned a tart lime custard (which he also makes in the microwave - he likes the microwave) and a papaya salad seasoned with Thai chilies and crunchy flakes of Maldon sea salt. "The sweetness is not a problem when your palate is pulled in different directions," he added. The meringue cushions all of the strong flavors, and the leftover egg yolks are used in the custard. Home economists, you may sleep soundly.
Provided by Amanda Hesser
Categories project, dessert
Time 4h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Place the makrut lime leaves or lime zest in a bowl, and microwave for 30 seconds. Repeat until the leaves are curled and brittle or the zest is dry and crumbly. Finely chop the leaves, if using. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners' sugar, pushing them through the sifter.
- In a mixer, whisk the egg whites on medium speed until they form soft peaks. Add the cream of tartar, then gradually add 1/2 cup of the sugar and continue whisking until the peaks are firm and glossy. By hand, fold in 1/4 teaspoon of the vanilla and the confectioners'-sugar mixture.
- Drop 6 grapefruit-size dollops of meringue onto the baking sheet. Create a well in the center of each mound. Press the remaining makrut lime leaves (or lime zest) through a sifter to dust the meringue tops. Put the baking sheet in the oven, close the door and turn off the heat. Leave for 4 hours.
- In the top of a double boiler set over simmering water, whisk together 1/2 cup lime juice, 1/2 cup sugar, cream, egg yolks, salt and 1/2 teaspoon vanilla until the mixture is thick enough to coat the back of a spoon. Remove from heat, and whisk in the butter. Cover and cool.
- Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili. Place a meringue on each of 6 plates. Spoon about 1 1/2 tablespoons custard into the well of each meringue, and top with papaya. Sprinkle with a pinch of Maldon sea salt.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 482 milligrams, Sugar 48 grams, TransFat 0 grams
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Murad Miah
[email protected]I would definitely recommend this recipe to anyone who loves makrut lime and meringue.
Ciara Matthews
[email protected]These cakes were a lot of work, but they were worth it. They were absolutely delicious and everyone at my party loved them.
wilson chopo
[email protected]I had some trouble getting the meringue to stiffen, but I eventually got it right. The cakes turned out great and were a big hit at my party.
Emoni Rohoman
[email protected]These cakes were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar next time.
Sojib Mankhin
[email protected]I'm not a big fan of makrut lime, but I thought I would give this recipe a try. I'm glad I did! The cakes were delicious and the makrut lime flavor was not overpowering.
Badr Mostafa
[email protected]These cakes were delicious! The makrut lime flavor was unique and refreshing, and the meringue was perfectly light and fluffy. I would definitely recommend this recipe.
Monica Henning
[email protected]I made these cakes for my husband's birthday and he loved them! He said they were the best cakes he had ever eaten. I will definitely be making them again.
Sabrina McFry
[email protected]These cakes were a bit more work than I expected, but they were worth it. The end result was a beautiful and delicious dessert that was perfect for a special occasion.
TM Phage
[email protected]I love the combination of flavors in this recipe. The makrut lime and papaya are a perfect match, and the meringue adds a delightful sweetness. I will definitely be making these cakes again.
south super hit movies
[email protected]These cakes were surprisingly easy to make and they turned out beautifully. The makrut lime flavor was subtle but present, and the meringue was perfectly browned. I served them with fresh berries and they were a delicious and elegant dessert.
Jexii Khan
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved the unique flavor of the makrut lime and the meringue was perfectly light and fluffy. I will definitely be making these again.
Rhys Sauve
[email protected]Absolutely delightful! The makrut lime meringue cakes were a perfect balance of tart and sweet, and the lime-scented papaya added a unique and refreshing flavor. I would definitely recommend this recipe to anyone looking for a delicious and unique de