Mini Meringues with Lemon Curd and Fresh Berries Recipe
These Mini Meringues with Lemon Curd are delicate, crisp meringue shells filled with a zesty and creamy ginger-citrus lemon curd. Topped with fresh berries and mint, this bright and refreshing dessert is perfect for a light, elegant treat that balances tangy citrus with sweet crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-14 mini meringues
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Meringues:
- 4 large egg whites
- Pinch kosher salt
- 2 teaspoons cornstarch
- 1 1/4 cups white granulated sugar
- 1 teaspoon white wine or red wine vinegar
- 1/4 teaspoon pure vanilla extract
Ginger-y Citrus Curd:
- 3/4 cup citrus juice (a combination of oranges and meyer lemons recommended)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 1 inch knob ginger, finely grated
For Assembly:
- 1/2 pint of berries (a combination of blackberries and blueberries recommended)
- 12 to 14 sprigs of mint
- 1 tablespoon powdered sugar
Instructions
- Prepare the Meringue Mixture: In a clean and dry bowl, beat 4 large egg whites with a pinch of kosher salt until soft peaks form. Gradually add 1 1/4 cups granulated sugar, 2 teaspoons cornstarch, 1 teaspoon vinegar, and 1/4 teaspoon vanilla extract while continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved.
- Pipe and Bake Meringues: Preheat the oven to a low temperature of about 225°F (110°C). Pipe the meringue mixture into small mini rounds on a parchment-lined baking sheet. Bake slowly for approximately 1 hour and 15 minutes, or until meringues are crisp and easily lift off the paper. Turn off the oven and allow the meringues to cool completely inside the oven to dry out further.
- Make the Ginger Citrus Curd: In a saucepan, whisk together 3/4 cup citrus juice, 1/2 cup sugar, 2 egg yolks, 2 whole eggs, 1/4 teaspoon salt, and grated ginger. Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 4 tablespoons room temperature butter until smooth. Strain if desired for extra smoothness and cool.
- Assemble Dessert: Once meringues and curd are cooled, spoon or pipe the lemon curd into the center of each mini meringue. Top with fresh blackberries and blueberries, dust lightly with 1 tablespoon powdered sugar and garnish with sprigs of fresh mint.
Notes
- Ensure egg whites are free from any yolk or fat for perfect meringue volume.
- Use room temperature butter for a smooth citrus curd finish.
- You can substitute lemon juice alone if meyer lemons are unavailable.
- Store meringues in an airtight container at room temperature to keep crisp.
- The citrus curd can be refrigerated for up to 3 days.
- For a firmer curd, chill after cooking before assembling.