Go Back

Mini Meringues with Lemon Curd

Indulge in crispy, light mini meringues topped with tangy lemon curd for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, European
Calories: 30
Ingredients Method Notes

Ingredients
  

For the Meringues
  • 2 large large egg whites Ensure they are at room temperature.
  • 1/2 cup granulated sugar Add gradually to stabilize meringue.
  • 1/4 teaspoon cream of tartar Helps stabilize egg whites.
For the Topping
  • 1/4 cup lemon curd Use freshly made or store-bought.

Method
 

Preparation
  1. Preheat your oven to 225°F (around 107°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a clean, dry mixing bowl, beat the egg whites on medium speed until they begin to froth (about 2 minutes).
  4. Sprinkle in the cream of tartar and continue beating to stabilize the egg whites.
  5. Gradually add the granulated sugar, a tablespoon at a time, beating until stiff peaks form and the mixture is glossy.
  6. Using a piping bag or plastic bag with a snipped corner, pipe small rounds (about 1-inch in diameter) onto the prepared baking sheet, leaving space between each.
Baking
  1. Bake for approximately 1 hour, then turn off the oven and leave the meringues inside to cool gradually.
Assembly
  1. Once cooled, top each meringue with a dollop of lemon curd.
  2. Serve immediately and enjoy!

Notes

Best enjoyed fresh. Store meringues in an airtight container at room temperature for up to one week. Avoid making on humid days to maintain texture. Assemble with lemon curd just before serving.