Lemon Meringues

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 egg whites
• 1 pinch salt
• 1/2 cup sugar, super-fine if possible
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups sugar
• 1/3 cup potato starch
• 2 cups water
• 3 lemons, juice of (about 1/3 cup)
• 3 egg yolks
• 1 (8 ounce) container whipping cream
• 2 ounces semisweet chocolate
• 1 teaspoon margarine
• 6 hazelnuts or 6 cashews

Recipe

• 1 meringues:.
• 2 allow the egg whites to stand at room temperature for 30 minutes.
• 3 if you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
• 4 cover two baking sheets with parchment paper.
• 5 preheat oven to the lowest possible temperature, 140ºf-175ºf.
• 6 place the egg whites in the bowl of a mixer.
• 7 with the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
• 8 gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
• 9 fold in vanilla and almond extracts.
• 10 evenly spread the meringues into 12 circles.
• 11 flatten slightly so they have a diameter of about 3"to4" circles.
• 12 place the two baking sheets in the oven for 4 hours.
• 13 when they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.
• 14 you want them completely dried out but not browned.
• 15 transfer to a wire rack to cool.
• 16 when completely cool, place in an airtight covered container.
• 17 store at room temperature for up to three days.
• 18 lemon cream:.
• 19 in a medium saucepan, combine the sugar and potato starch.
• 20 whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat.
• 21 boil for 1 minute.
• 22 remove from heat.
• 23 stir in lemon juice.
• 24 in a small bowl, stir the egg yolks with a fork.
• 25 add a spoonful of the lemon cream to the eggs.
• 26 slowly stir the egg mixture into the lemon cream.
• 27 continue to cook for 1 minute.
• 28 remove from heat.
• 29 cool for 15 minutes.
• 30 cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
• 31 cool to room temperature or refrigerate overnight or up to 2 days in advance.
• 32 in a large bowl, with mixer at a high speed, whip the whipping cream.
• 33 with a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream.
• 34 reserve rest of whipped cream for dollop on top.
• 35 garnishes:.
• 36 over a double boiler or in a microwave, melt the chocolate with the margarine.
• 37 roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
• 38 let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
• 39 store in an airtight container until ready for use.
• 40 how to assemble:.
• 41 spread half the meringues with lemon cream.
• 42 top with remaining meringues.
• 43 place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew.
• 44 serve immediately.