SRC: Meringue Cups with Meyer Lemon Cream and Fresh Raspberries

Baked Meringue Cups with Meyer Lemon Cream and Fresh Raspberries
Recipe from pheMOMenon.com via Everyday Mom

Small meringue cups with a hint of vanilla, filled with lemon custard lightened with whipped cream and topped with fresh berries.

Makes 6 servings

For the meringues:

• 2 large egg whites, at room temperature
• Pinch of salt
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract

For the Baked Meringue Cups:

1. Preheat the oven to 225°F with a rack in the middle of the oven. Line a baking sheet with a piece of parchment and set aside.
2. In the bowl of a stand mixer with the whisk attachment, beat the egg whites on medium speed just until foamy.
3. Add the pinch of salt and cream of tartar and beat the egg whites at medium-high speed until they start to form soft peaks then start gradually adding the sugar and increase the speed to high. Beat the egg whites until they form stiff peaks. Add the vanilla and beat to incorporate.
4. Use a scoop to make 6 equal scoops of meringue on the baking sheet, about 1/2 cup each and about 2 1/2 inches across.
5. To form the meringues for baking use a spoon to make a large indentation in the middle of each scoop, pushing the meringue up around the edges to form a cup in the center and make the sides higher – try not to make the diameter of the cup any larger than 3 inches as you’re pushing.
6. Place the baking sheet in the preheated oven and bake the meringues for about 1 1/2 to 2 hours – check them at the earlier time and then watch them. They should be lightly colored and dry to the touch when they are done. Cool them completely before using.
7. Meringue cups can be made up to 5 days ahead and stored in an airtight container. They should only be assembled with the cream and fruit just before serving.

For the lemon cream:

• 2 large egg yolks
• 1/4 cup granulated sugar
• 3 tablespoons freshly squeezed lemon juice (I used Meyer lemons but regular lemons or even oranges or limes would work as well)
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon finely grated lemon zest (again, I used Meyer lemon)
• 1/2 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon sugar
• Fresh raspberries, sliced strawberries, blackberries, blueberries, and/or red currants for topping
• Confectioners’ sugar for dusting

For the Meyer Lemon Cream:

1. In a small or medium, non-reactive pan, whisk the egg yolks and sugar together.
2. Stir in the lemon juice and butter and cook over medium heat while whisking. The butter will melt in and the mixture should be come thick enough to coat a spoon and leave a trail on the back if you swipe it with your finer.
3. Remove the pan from the heat and pour it into a heatproof bowl through a fine mesh strainer. Add the lemon zest and whisk to combine. This part of the cream can be covered and refrigerated until you’re ready to use it. If you are ready to assemble immediately then place the bowl of lemon custard into a larger bowl filled halfway with ice water to make an ice bath to chill it for about 10 minutes, stirring the cream often, or refrigerator for at least 30 minutes.
4. When you’re ready to assemble the meringue cups is when you should prepare the cream for the lemon custard. Using the whisk attachment on your stand mixer or using the whisk attachment on a hand mixer, beat together the cream, vanilla and sugar until firm peaks just begin to form.
5. Fold the whipped cream into the lemon custard to combine and make a light mixture.
6. Place the meringue cups on your individual serving dishes or on a pretty tray or stand to assemble.
7. Use a spoon to place a scoop of the lemon cream into the meringue cups making a nice dome and dividing the lemon cream equally between the 6 meringue cups – it will be about 2-3 tablespoons each.
8. Top each cup with fresh berries and dust them with a little powdered sugar just before serving. (Note: The meringue cups should be assembled just before serving with the cream mixture, not before.)

Adapted from The Cake Book via Everyday Mom