These little cookies are a distant memory at this point. 3 weeks without cooking is just too long! Only one more week before I have a dramatic reunion with my stove. I can hardly wait, but for now I'll have to hope I can elbow my way into someone else's kitchen this long holiday weekend. In case I can't, I'll just have to be satisfied with the beautiful cakes and pastries from the 4 (!) French patisseries around the corner. Maybe being away from my kitchen is not so bad...
I made these little cuties with the leftover egg whites from the custard tarts. I also had leftover lemon curd from the yeasted coffee cake, and, well, I always feel better if I have passionfruit curd around. I baked the meringues till they were crisp, but didn't fill them until just before eating. The sweet crunch of the meringue combined with the tart creamy curd made these hard to leave alone. I have posted both curd recipes here before, so they are linked below. Happy Easter!
2 egg whites
1/2 cup fine granulated sugar
- Preheat oven to 200℉/95℃. Line a large baking sheet with parchment.
- Beat egg whites and salt until soft peaks form. Add sugar slowly, beating all the while, until very thick and glossy and will hold stiff peaks. Rub a bit of the meringue between your fingers--if you can feel sugar grains, keep beating until they dissolve.
- Pipe a bit of meringue under the corners of the parchment to attach it to baking sheet. Pipe or spoon small blobs (about 1"x1") on lined baking sheets. I use a star tip. Bake for about 2 hours, then turn oven off and let cool in oven until they are completely dry and crisp. When ready to serve, sandwich a pair of meringues with a bit of lemon or passionfruit curd. Plain whipped cream is also good. Serve immediately.