Blackberry Meringues with Whipped Cream and Lemon Curd
Blackberry meringues with whipped cream and lemon curd are a light and fruity dessert that will elevate any backyard barbecue or summer party!
Prep Time1 hour hr
Cook Time1 hour hr 30 minutes mins
Resting Time12 hours hrs
Total Time14 hours hrs 30 minutes mins
Course: Dessert
Cuisine: French
Servings: 8
Calories: 299kcal
Meringue:
- 1 cup granulated sugar
- 1 Tablespoon cornstarch
- 4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- ¼ cup blackberry preserves
- fresh blackberries for garnish (optional)
- mint sprigs for garnish (optional)
Lemon Curd:
- ⅜ cup granulated sugar
- 1 ½ Tablespoons cornstarch
- ⅛ teaspoon salt
- 1 fluid ounce cold water
- 1 fluid ounce fresh lemon juice
- 1 large egg yolk
- ½ Tablespoon unsalted butter
- 3 fluid ounces boiling water
- ¼ teaspoon grated lemon peel
Whipped Cream
- 1 cup heavy whipping cream chilled
- 1 Tablespoon confectioners' sugar
Make Meringue
Preheat oven to 225°F and line a baking sheet with parchment paper.
In a small bowl, whisk together sugar and cornstarch. Set aside.
In a large bowl or the bowl of a stand mixer with the whisk attachment, mix egg whites on medium-high speed until foamy, about one minute. Add cream of tartar and salt and whisk until blended. Reduce speed to medium and gradually add the sugar mixture one tablespoon at a time. Beat until stiff peaks form and the mixture becomes glossy, about one to two minutes. Beat in vanilla.
Scoop one quarter of the blackberry preserves and drop small amounts over the top of the meringue. Drag a spoon in a zig-zag pattern through the meringue so that the blackberry preserves are swirled into the top layer of meringue. Scoop two portions of meringue off the top and place onto the baking sheet. Made an indentation in the middle of each with the back of a spoon. Repeat the process of swirling the blackberry preserves into the meringue and scooping the meringue onto the baking sheet until you have eight meringues.
Bake the meringue until the outsides are slightly golden and have formed a crust, 1 hour and 15 minutes to one hour and 30 minutes. Turn the oven off and let the meringues stand in the oven for 12 hours.
Make Lemon Curd
While the meringue cooks, make the lemon curd. Sift sugar, cornstarch, and salt into a medium saucepan. Blend in cold water and lemon juice until mixture is smooth. In a small bowl beat egg yolks well. Add egg yolks and butter to lemon juice mixture and blend thoroughly. Stirring constantly, gradually add boiling water. Bring the mixture to a boil and stir gently. Reduce heat as the mixture begins to thicken and allow to simmer slowly for one minute. Remove from heat and stir in lemon peel. Let cool to room temperature. Transfer to an airtight container and store in the fridge until ready to use.
Make Whipped Cream
Just before you're ready to assemble the meringues, make the whipped cream. In a large bowl, beat the cream and confectioner's sugar with an electric mixer on high speed until stiff peaks form. Set aside.
Serving: 1meringue | Calories: 299kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 112mg | Potassium: 84mg | Fiber: 1g | Sugar: 42g | Vitamin A: 492IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg