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Mini Meringues with Lemon Curd

Light, crispy meringues paired with tangy lemon curd make for a delightful dessert that impresses at any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, French
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Meringues
  • 4 pieces egg whites At room temperature
  • 1 cup granulated sugar Add gradually
  • 1/4 teaspoon cream of tartar Helps stabilize egg whites
  • 1 teaspoon vanilla extract Can substitute with almond or coconut extract
For the Assembly
  • 1 cup lemon curd Store-bought or homemade
  • to taste whipped cream Optional topping
  • to taste fresh berries Optional topping

Method
 

Preparation
  1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
  2. In a clean, grease-free mixing bowl, add the egg whites and cream of tartar. Beat on medium speed until soft peaks form.
Mixing
  1. Gradually add in the granulated sugar while continuing to whip. Increase the speed to high and beat until the mixture is glossy and forms stiff peaks, about 4-6 minutes.
  2. Gently fold in the vanilla extract without deflating the meringue.
Baking
  1. Using a piping bag or a spoon, pipe small circular mounds of meringue on the baking sheet, leaving space in between.
  2. Bake for about 1 hour or until the meringues are dry and easily lift off the parchment paper. Turn off the oven and allow cooling inside for at least 30 minutes.
Assembly
  1. Once cool, spoon a dollop of lemon curd onto each meringue and top with whipped cream and fresh berries if desired.

Notes

Store meringues in an airtight container at room temperature for 2-3 days. Refrigerate meringues topped with lemon curd to maintain freshness for about a week. Unfilled meringues can be frozen for up to a month.