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Brown Sugar Meringues with Lemon and Elderflower Curd and Fresh Strawberries Recipe
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Strawberries||2 Pound, hulled|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|For elderflower and lemon curd|
|Unsalted butter||6 Tablespoon|
|Lemons||2 (Use Grated Rind And Juice)|
|Elderflower heads||1⁄4 Cup (4 tbs) (1 Handful)|
Serving size: Complete recipe
Calories 3000 Calories from Fat 1770
% Daily Value*
Total Fat 201 g309.5%
Saturated Fat 120 g600.2%
Trans Fat 0 g
Cholesterol 1212.6 mg
Sodium 428.1 mg17.8%
Total Carbohydrates 295 g98.2%
Dietary Fiber 25.3 g101.2%
Sugars 246.1 g
Protein 39 g78.8%
Vitamin A 150.1% Vitamin C 1041%
Calcium 51.2% Iron 39.1%
*Based on a 2000 Calorie diet
Beat the egg whites until stiff.
Mix the sugars together and add gradually to the egg whites, beating all the time.
Spoon the meringue into a pastry bag fitted with a wide nozzle.
Pipe in 12 blobs on the paper-lined baking sheet.
Bake in a preheated 250° oven for 2 1/2-3 hours or until the meringues are firm to the touch.
Carefully transfer to a wire rack and cool.
To make the curd, beat the eggs and yolk together and strain them into a heatproof bowl.
Add the butter, sugar and lemon rind and juice.
Pluck the tiny creamy flowers from the elderflower heads and add to the bowl.
Put the bowl over a saucepan of simmering water and stir until the sugar dissolves and the butter melts.
Cook, stirring from time to time (no need to stir continuously) as the curd thickens.
The curd is thick enough when you can draw a line with your finger down the curd coating the back of the spoon.
Allow to cool, then chill.
When ready to serve, whip the cream until stiff, then fold in the lemon and elderflower curd.
Sandwich pairs of meringues together with generous amounts of the cream and curd mixture.
Pile the meringues into a pyramid on a serving platter.
Pile the strawberries onto a platter.
Dust with sugar.
Have a bowl of more whipped cream and lemon and elderflower curd to serve with the strawberries.